Brownie Points

By and
Photo: Danny Kim/New York Magazine

Kermit Perlmutter started baking brownies as a hobby. His wife who (full disclosure) is a former New York editor fell for them before she fell for him (he brought them to the party where they met). He has been known, on occasion, to lard them with candied bacon for a subtle porky effect. But only recently has he started selling these super-fudgy specimens retail, and for now, they can be found, pork-free, alas, in just one place: Joes Columbia University outpost, where the things are undoubtedly contributing to many an undergrads freshman fifteen. Theyre smooth and rich, made with unsweetened Callebaut chocolate and lots of butter, plus a bit more salt than is the norm. Production is tiny, and they tend to sell out quick, but brownie fanatics have ventured farther than Morningside Heights for a fix.

Joe, 550 W. 120th St., at Broadway; 212-851-9101