Home > Magazine Archives > March 31, 2008 Issue > Features
Tastes: Chocolate: The Great Brownie Debate
Owen Dugan
Issue: March 31, 2008
What makes a good brownie? Is it an intense chocolate flavor? Is it rich, buttery texture? Or is it simply the grandmother quotient: how close it comes to the brownies you grew up loving? As with macaroni and cheese, childhood associations are strong with brownies, so that last one is powerful.
For the full article, check out the new issue of Wine Spectator, on newsstands February 21, 2008.
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