A hankering for chocolate brownie doesn’t just go away by itself. It demands to be sated. After a week of futile resistance, this evening I put my apron on and surrendered. I used the first recipe that came up on taste.com.au for gluten free brownie, and as I only had 40g almond meal, substituted the remaining 70g with rice flour. I also forgot to press go on the timer – l blame the single glass of Shiraz I sipped with dinner – so I left it in until it looked cooked. Maybe next time I’ll try the recipe that the chef at Craig’s Hotel posted on their facebook page this week.
By Amie Brûlée
Amie Brûlée is a musician, performer, teacher and researcher. She sings, plays piano, double bass and ukulele, unearths old songs and writes new ones. Amie also has a PhD in wine and anthropology and adores teaching wine tasting, gastronomy and song-writing. Amie lives in central Victoria with a house full of instruments, a head full of songs and a cellar full of wine.View all of Amie Brûlée's posts.