Why hello there, friendlings! Long time no see. How are things in your world? Are your hearts dancing on rainbows while your shoulders shimmy to the rockin’ beat of exhilarating adventures? I hope so.
I’ve had the most soul-affirming, self-strengthening, exhausting-but-so-worth-it-oh-my-so-worth-it week of nonstop togetherness with my four friends visiting from Australia (you know you’re doing something right when going to work is your “downtime”, hectic as it is). I had not a single moment to sit down at my computer and write a post this week, nor did it cross my mind that I ought to.
Because, really, when your oldest and best friends are in town and you haven’t seen anyone from your Old Canberran Life in eighteen months, ignoring them to type words into the swirl of the internet seems about as important as washing the dishes after cooking a wild feast (sorry, housemates).
However, now that Jenny (who was staying with me all week) has left for the next leg of her adventure (my other three friends left on Tuesday), I need to find something to fill the hours of my days again.
Otherwise I’ll cry.
So let’s fill those hours with brownies, yeah? And then maybe, later, I’ll tell you a bit about what we got up to in Toronto, we exuberant Aussies with our giggles and singing-on-the-street and that unique, perfect, wicked sense of humour I hadn’t realised I missed so much.
These brownies are the exact brownies that got me into baking and cooking (and, ultimately, my love of dancing in the kitchen) many years ago. I made them so often as a tween that I knew the recipe by heart — though it’s so incredibly easy (a mere six ingredients, or seven if you include walnuts, stirred together and baked) that this is far less impressive than it sounds.
The recipe is easily dairy-free and gluten-free, and makes awesome not-too-rich, not-too-cloying snack-worthy brownies. Unlike brownies made with a pound of dark chocolate and a bucket of butter (designed to make you feel like snoozing after eating), these are cocoa-based and, well, I love them.
Perhaps because they taste like home to me. Perhaps because they’re equally good warm with ice cream and fudge sauce as they are once cooled and spread, thickly, with peanut butter (you knew I’d say it). Perhaps because, right now, I need something sweet and nostalgic to knit the edges of my heart back together.