“No cakey-ass brownies here,” declares Miles Compton about his baked chocolate dessert. In a food culture that insists on knowing the farmer who grows its corn and the exact percentage of butterfat in a cookie, how is it that Miles is so successful with his somehow unknowable chocolate dessert? Long-time Austin food columnist, the late Katie Crider said that Mile’s dessert is “anything you want it to be.” And she was right. Virginia Wood, another Austin food writer said the dessert was Read more [...]