It feels a little like cheating, since I wrote about brownie yesterday. But oh my goodness, that same brownie today paired with a glass of Heathcote Shiraz is definitely making me happy. It’s a delectable combination: the brownie crunchy on top, sweet and full of dark chocolate flavours, complemented by the acidity of the wine with all its rich, dark cherry, tobacco and earthy tones. Yum!
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.