As you may have noticed, I am kind of obsessed with Sweet 16th Bakery in East Nashville. I've eaten cake after cake from there (the classic and unbeatable chocolate on chocolate, chocolate with cream cheese icing, red velvet and a very special, not-on-the-menu-but-available-in-season strawberry cake packed with fresh berries). I've also enjoyed cupcakes and savory breakfast treats, and I'll add that they make a nice cup of coffee and are really, really nice.
But only recently have I been introduced to one of their crown jewels: the brownie. Oh brownies! One of life's perfect foods, but also one of the easiest to screw up. A dry, overcooked brownie is a tragedy—especially when you don't realize until that first mediocre nibble.
Sweet 16th's take on the classic fudgy treat is perfection. I've now had them twice—both times purchased at Mitchell's—and therefore feel 100 percent comfortable with this pronouncement: they make the best brownie I have ever had. They're so good that I miss them when they're gone. Moist and chocolatey, they break apart with even the most delicate tug. The coup de grace: chocolate chunks dotting the glistening interior. OMG, I want one right now...
