I hadn’t been back to Brickfields since visiting on a hot spring afternoon last year and trying their passionfruit house made lemonade. But my absence wasn’t because I didn’t enjoy my lemonade — I did immensely — life just got so busy that it quietly slipped off my radar. With half an hour free before heading to work, C suggested that I visit Brickfields. Their brownie, she assured me, would not disappoint.
I’m not the easiest person to impress, and I almost never eat something and proclaim it is the best of its kind. But there are exceptions, and the almond and white chocolate brownie ($4) at Brickfields is without doubt the best brownie I’ve had in my life. And I can bake a mean brownie — my brownies disappear into tummies in a flash and N can eat the entire tray in less than 24 hours.
This brownie is deliciously rich, yet surprisingly light. The innards of this brownie are neither crumbly and cakey, nor dense and fudgey, but somewhere in between, which makes it so easy to keep eating. And if the perfect innards weren’t enough to make this the best brownie ever, its top is crispy and generous number of nuts and specks of white chocolate feature throughout. I’ve been dreaming about this brownie ever since my first!
I went back a few days later to pick up brownies for D and to try another of their pastries: the plum tart with brown sugar and frangipane ($5.50). I initially thought the frangipane component meant it tasted like frangipanis (the flower), but to my delight, it’s just a nutty custard. I like nuts, of course, so the nutty flavour — made all the more so by almond flakes on top — was delicious. The baked fresh plum added a tartness and moistness that complemented and cut through the sweetness and thickness of the frangipane.
Brickfields really does know how to do their pastries.
Brickfields is located at 206 Cleveland Street, Chippendale NSW 2008.