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    Treat to Try: Loralie’s Baking Co. Brownies

    Lots of people don’t like cake, but it’s hard to find a person who won’t eat a brownie. Always the first to disappear at potluck dessert tables, there’s something about the density and soft intensity of the treat that makes it irresistible.

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    So, it’s hard to go wrong with Loralie’s Baking Co. Brownies. The bakery operates locally off of Busch Blvd. According to the company website, Loralie’s has been in operation since 1986 when the brownies made their debut in the concession stands of a local professional golf tournament.

    It’s easy to see why they’ve been around for a while. The brownies are perfectly square and perfectly dense. Three versions ($3.29 each) found their way into the test shopping basket: Double Chocolate Fudgie, White Chocolate Chunk Pecan, and Peanut Butter Cup.

    The three versions share a similar chocolate brownie base: very dense, very moist, very chocolatey. What distinguishes them, in a wonderful way, are the nuggets of goodies that are added. In the case of the Double Chocolate Fudgie, it boasts a fudge frosting and more importantly; milk chocolate chips. The rich creamy smoothness of milk chocolate is so often overlooked by bakers. There’s always some preference for the hardcore hit of dark chocolate, it’s ubiquitous. The Fudgies are for fans who know better.

    The Peanut Butter Cup Brownie, with its natural peanut butter swirl, has milk chocolate chips in it too, and matching bits of Reeses to tie it together.

    And finally, the White Chocolate brownie: real white chocolate chunks (not the fake “white chip” crud) and a top laced with toasted pecans.

    For the occasional non-brownie occasion, the bakery also makes frosted sugar cookies and shortbread. And for the non-chocolate fans, there are options such as key lime or pumpkin squares.

    You can find out more about the business (and its offerings) at www.loraliesbrownies.com.

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    Miriam Bowers Abbott
    Miriam Bowers Abbotthttps://columbusunderground.com
    Miriam Bowers Abbott is a freelancer contributor to Columbus Underground who reviews restaurants, writes food-centric featurettes and occasionally pens other community journalism pieces.
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