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Top Pick Of The Week

May 1, 2012

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BT’s Chocolate Brownie, garnished with grated chocolate. Photography by Corey Lugg | THE NIBBLE. Plate from Kohl’s.

WHAT IT IS: Gourmet brownies.
WHY IT’S DIFFERENT: Moist, fudgy, top-quality brownies from a socially responsible company.
WHY WE LOVE IT: These delectable recipes have all the right stuff, yet are never too rich. You can have your cake and eat it too, and not feel stuffed.
WHERE TO BUY IT: BTBaking.com.



Who wouldn’t like a gift box of assorted brownie flavors?

 

BT Brownies: A Fudgy Brownie Gift For Mother’s Day

Jump to the article index below

 

We first discovered BT brownies three years ago, and made it a Top Pick. Since then, the artisan bakery has added a delicious new Salt Caramel Brownie and continued its high standards of excellence.

Many bakers claim to make a “moist, fudgy brownie” but don’t know the true meaning of fudgy vs. cakey (the different types of brownies). Fudgy brownies are moist and dense, like fudge candy.

Corporate employee turned entrepreneur Todd Kelly truly delivers the goods. His recipes are so elegant that the brownies are never too rich and never cloying. That’s great brownie baking (and great gift giving).

You can taste the goodness in the products—and we mean that sincerely. There’s no refined sugar; the brownies use organic evaporated cane juice. The organic butter is rBGH-free. The chocolate is Fair Trade, which ensures that small farmers in foreign countries where cacao is grown receive a fair price for their product.

The brownies are available in four flavors:

  • Chocolate Brownie, made with a 70% dark chocolate.
  • Cookie Brownie, A chocolate chip cookie baked on top of a brownie. What’s not to love?
  • Peanut Butter Brownie, the chocolate brownie split in half with a thick layer of peanut butter—perhaps the best peanut butter brownie we’ve ever had.
  • Salted Caramel Brownie, a thick and gooey (but neat) layer of caramel sandwiched the classic chocolate brownie with a few sprinkles of sea salt on top.

Each brownie is shrink-wrapped for freshness. You can order a single flavor brownie box or mix and match.

What more welcome gift for Mother’s Day, Father’s Day and graduation? What more welcome treat to send yourself?

One percent of sales are donated to the organization For The Planet, which supports environmental groups worldwide—a nice message to send with your gift.

People will call to thank you...and ask for birthday and holiday shipments.

 

— Karen Hochman

 

The article continues below, with brownie trivia, books and more.

     

Bake Your Own

Brownies To Die For   The Everything Cookies & Brownies Cookbook   Brownie Bliss Mix

Brownies to Die For!, by
Bev Shaffer. You won’t die; instead, you will have fun trying many variations of brownies. Forget “Julie and Julia”: This is Brownies and You! More information.

 

The Everything Cookies & Brownies Cookbook, by
Marye Audet. Some 300 recipes, for beginner through expert. You’ll find new friends with your fresh-from-the-oven baked treats. More information.

 

Brownie Mix Bliss, by
Camilla Saulsbury. More than 175 recipes for brownies, bars, cookies and other treats, all made with boxed brownie mix. Save time as you whip up everyone’s favorite treats. More information.

INDEX OF REVIEW

This is Page 1 of a one-page review. Click on the black links to visit other articles:

MORE TO DISCOVER

Brownie Trivia

The brownie, one of America’s favorite baked treats, was born in the U.S.A.—we just aren’t quite sure where, although evidence points to New England in the first few years of the 20th century.

  • Cookie, Not Cake. Although cake-like and baked in a cake pan, the brownie is classified as a bar cookie rather than a cake.
  • Different Strokes. There are thousands of recipes, both “cake” types and “fudge” types. Either is perfectly correct—and delicious.
  • Not The Candy. A candy called “brownies,” made with molasses, not chocolate, appeared in the 1897 Sears catalog.
  • First Brownie: 1906. The first chocolate brownie recipe was published by one of America’s most famous cookbook authors, Fannie Merritt Farmer, in 1906.
  • Improved Brownie. A year later, in Lowney’s Cook Book of 1907, Maria Willet Howard, a protégé of Ms. Farmer, added an extra egg and an extra square of chocolate to the recipe and launched the brownie on the path to The dense, chocolate richness we expect today.

Here’s the longer history of brownies.

 

Brownies
A trio of happiness from BT  Brownies: Chocolate Brownie, Peanut Butter Brownie and Cookie Brownie.

 

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