West Point Market might be closed, but its triple-decker Killer Brownies are still making the rounds. After 82 years, the iconic market, which specialized in a wide array of cheeses, wines and locally made goods, closed in 2018. But owner Rick Vernon held on to his father’s original recipes and re-imagined the cult classic dessert on a much smaller scale by partnering with a co-op kitchen and selling them online. With six different flavors and rotating seasonal options, Vernon is successfully reviving the Killer Brownies. Here are three things to know about the enormous treats.
New Classic: When the market was open, staff churned out batches of 2,000 brownies at a time using a rotating rack oven. But when Vernon took on the one-man job of revisiting the operation, he had to scale back the recipe to make 30 brownies per batch. The change resulted in a heftier 1/3-pound brownie. “Each one is really two servings,” he says.
Flavor Full: Each brownie is made with three layers and comes in six different flavors. The Original ($4.99) is popular with walnuts, caramel and 60% Ghirardelli dark chocolate chips, but there are other options and rotating seasonal brownies that use Swiss strawberry preserves, macadamia nuts and more in the mix. “We use as few ingredients as we can to keep it all natural, and that’s what we’ve always done,” says Vernon.
Gift Wrapped: Vernon sells individual brownies and box sets ($26-$49.95) through his website and estimates he makes 120 each day to keep up with orders. Although Vernon suggests eating them cold, he knows avid fans might want to nuke them in the microwave for 10 seconds before topping with a dollop of ice cream. “It’s an extravagant dessert,” says Vernon. “It’s just so indulgent. There’s nothing really like it.”