Best of Boston

Cakey or fudgey; chewy or gooey? What ideal tension of textures constitutes the perfect brownie? We found it in an unlikely grocery where they make virtually everything in a little kitchen upstairs (including chicken, roasted and cut into juicy fresh chunks for sandwiches— no thin, slimy slices here). But the brownie: It’s fudgey at first, then cakey at the core, with a rough sprinkling of walnuts on top. Got milk?