Rachel Addison

Rachel Addison

Indulgent Infused Dark Chocolate Brownies

WARNING: THESE ARE NOT HEALTHY, PALEO, GLUTEN FREE, VEGAN or tout any other desirable title, other than YUM!

(I do at least use all organic from scratch ingredients, but to each their own).


230 g unsalted butter

300 g coconut &/or rapadura sugar

1 tsp baking powder

75 g cacao powder

100 g flour

150 g chopped dark chocolate chunks or chocolate chips (I use 70% cacao dark choc chips from honest to goodess)

1/2 tsp Sea Salt

4 Eggs

2 tsp vanilla extract

Essential oil: 4-8 drops depending on taste preference, We love Peppermint, some love Orange, either are delish!



This can easily be turned into a thermo recipe… just do the combining on a medium speed and heat the butter before adding the remaining ingredients back in to combine again. Can’t really go wrong, just don’t over-mix.

In a large mixing bowl, mix sugar, baking powder, cacao powder, flour & set aside.

In a small uncovered pot, add butter and salt and melt on low heat. Remove from heat and add to cacao mix, using electric mixer. Don’t over mix.

Lightly beat 4 eggs and add to cacao mix one at a time, adding vanilla extract, essential oil of choice and dark chocolate chips last before combining completely.

Pour mixture into a greased square baking tin and spread evenly.

Bake 60 minutes at 160 C fan forced or until wooden skewer comes out clean. Leave in tin to cool before cutting. Serve warm or store in fridge for 1-2 weeks. Enjoy !!!




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