Decadent chocolate brownies




400 grams of good quality chocolate
250 grams of butter
One and a half cups of panela
Dash of vanilla extract
One cup of flour
Six eggs
50 grams of straight up cocoa


Preheat oven to 180 degrees. 
Melt chocolate, cocoa and butter and then leave to cool slightly. 
Mix all other ingredients in a bowl and then stir in cooled mixture. 
Pour into 20 x 30 tray lined with baking paper. 
Bake in oven for 30 minutes. 
Allow to cool. 
Dust with icing sugar and straight up cocoa. 

The story: these decadent brownies were paired with some sprigs of lemon verbena for a refreshing homemade tea - and gifted to my lovely friend Ellen, as part of the travelling bakers drawer project. This was the first stop for the Ballarat Bakers Drawer - ten of these drawers are travelling in communities across Australia until November 2016. 


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