Even though it’s now officially autumn, it still feels a bit in-between seasons to me. The ever changing weather means a jumper gets stuffed into my bag each morning as I walk out the door, “just in case” it’s cold, but I rarely use it. In fact, the major stores started advertising winter wear at least two months ago, and I wondered how many people could actually contemplate purchasing thick, long coats while still in their singlet tops and shorts. Despite what the fashionably inclined might say (and some might argue however that it’s not so much a need, as a want), Sydney to me just never seems to get cold enough to warrant wearing trenchcoats or knee length boots. And this is coming from someone who loves shoes. Although, like the seasons, my interest in shoes have waxed and waned of late. The last pair of shoes I bought were some gorgeous lollipop striped Marc Jacobs pumps. These could quite possibly have been obtained as far back as a year ago.

Several things have always remained a constant though : music and cookbooks. The two seem to feed off each other. This week’s kitchen soundtracks of choice have been Beirut’s Gulag Orkestar and the Black Sheep Boy album by Okkervil River. I especially like the track A Stone:

…And I think I believe that, if stones could dream, they’d dream of being laid side-by-side, piece-by-piece, and turned into a castle for some towering queen they’re unable to know. And when that queen’s daughter came of age, I think she’d be lovely and stubborn and brave, and suitors would journey from kingdoms away to make themselves known. And I think that I know the bitter dismay of a lover who brought fresh bouquets every day when she turned him away to remember some knave who once gave just one rose, one day, years ago…

Which brings us (not really), in a sort of round about way to the subject of brownies. Brownies : one of those easy-to-whip-up yet decadent treats; a dark chocolate hit disguised in the form of a small, unassuming brown square of cake. The ones I like best usually have a crusty top and a nicely fudgey interior, occasionally flecked with walnuts or macadamias. Brownies are a constant because chocolate is a constant in my life. Sometimes, an unavoidable one. Last week I walked into Tiffanys on Castlereagh St on my way home to browse for a present. The store was very busy, so I didn’t get so much as a raised eyebrow in my direction despite actually wanting a bit of help. Could have been the way I was dressed, or perhaps the streaks of chocolate I realised were stuck to the undersides of my arms when I propped them up to study a display case chock full of glitter. Never mind that I had been working with chocolate all day, it’s a bit like missing a spot behind your ear when you wash.

This brownie recipe, from Julie Le Clerc’s Little Cafe Cakes, is a triumph of simplicity. It’s one of those recipes where you seem to just dump everything into a bowl, stir, and everything turns out alright in the end, with nary a smudge of chocolate to be found in any place it shouldn’t be on. I baked these as part of Myriam’s BrownieBabe event, but really, who ever needs an excuse to whip up a batch of brownies! Some will certainly say, it’s not so much a need, as a want.

Little chocolate brownie cakes :
(the original recipe says this mix is enough for 12 brownies, but I’ve found that it makes 9 of what I deem to be adequately sized brownies)

100g butter
200g quality dark chocolate, roughly chopped
2 eggs, lightly beaten
3/4 cup caster sugar
1 cup flour, sifted
1/2 cup white chocolate bits (I substituted with walnuts)

Preheat oven to 180’C. Grease and base line a muffin tray. Melt butter and chocolate together in a double boiler; or microwave for 2 minutes. Cool a little then stir in the beaten eggs and sugar.

Stir in the flour and beat to combine. Stir in the white chocolate bits. Spoon mixture into prepared tins and bake for 25 minutes or until a skewer inserted comes out clean.