Pot Brownie at Freebird's World Burrito

Although I'm not really in the mood for dessert after finishing (or attempting to finish) one of Freebird's Monster Chicken Burritos, I picked up a Pot Brownie anyway on my most recent visit. I always thought these sizeable chocolate mounds, with their tie-dye label reading "Pot Brownies Make Me Happy," rather cute. I also found Freebird's wink-wink claim that the brownies are baked in little pots to be a clever way of implicitly marketing the kind of mind-altering dessert one can't purchase over the counter in Texas.

The PB was thick and of medium cocoa flavor, substantially less chocolaty than the darker, richer brownies I've eaten from The Chocolate Bar. Moving from the center to the crusty exterior, the PB got progressively dryer, which is not that unusual for a brownie except that the difference was exponential. I was tempted to moisten the sides with honey but resolved instead just to halve it and eat it from the inside out. The sprinkling of mini chocolate chips on the PB crown was a pleasant addition, however, and I made a mental note to try the same technique when I bake brownies at home.

I should note that I didn't try my Pot Brownie until the evening after my visit to Freebird's, so perhaps it lost some of its freshness in the ensuing 24 hours. But I don't really think Freebird's brownies are made fresh daily, so perhaps the uneven texture is just par for the course. The pleasure of the PB is more in the novelty, not the taste. It's worth a try should you crave something sweet after that mega-burrito.

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Joanna O'Leary