The Great Australian Bake Off

These delicious bites look almost too good to eat.


  • 30g butter unsalted, for greasing

  • 225g dark couverture chocolate

  • 225g white couverture chocolate

  • 115g unsalted butter

  • 100g Demerara sugar

  • 125g Panela 

  • 100g SR flour

  • 3 eggs

  • 5g instant coffee

  • 25g hot water

  • 180g Californian walnut halves

  • 1 Vanilla bean

  • 3g smoked salt

  • To Finish

  • 300ml whipping cream

  • 1 vanilla pod

  • 5g powdered gelatine

  • 35g water

  • Note

  • The gelatine stabilises the whipped cream and prevents it from weeping

  • 250g large strawberries, to decorate

  • Equipment

  • 20.5cm base width; 23.5cm top width; 30cm base length; 33cm top length; 3cm depth


  • 1.

    Heat oven to 170C (fan forced).

  • 2.

    Grease and line brownie pan with butter and silicon paper.

  • 3.

    Melt dark couverture with butter in glass bowl at 20% power for about 7-8 minutes (until just melted - not hot).

  • 4.

    Mix instant coffee with hot water in small bowl.

  • 5.

    In a large bowl, mix eggs with sugar and coffee.

  • 6.

    Gradually add butter/couverture mixture and whisk to create an emulsion.

  • 7.

    Mix in vanilla, salt and walnuts.

  • 8.

    Roughly chop the white couverture and stir into batter.

  • 9.

    Sift the flour onto the batter and mix with a spatula until fully incorporated.

  • 10.

    Pour into prepared pan and level with spatula.

  • 11.

    Drop the pan onto the bench a couple of times to remove large air pockets.

  • 12.

    Bake for 15 minutes on lower shelf, then reduce temp to 160 degrees celsius and continue cooking for 20 minutes.

  • 13.

    Cool in tin for 5 minutes before removing from pan and allowing to cool on cake rack.

  • 14.

    Cool further in refrigerator before cutting into 5cm squares.

  • 15.

    Bloom the gelatine in the cold water for a couple of minutes in a small glass bowl.

  • 16.

    Microwave with about 20ml of the whipping cream until melted (about 20 seconds on high).

  • 17.

    Allow to cool slightly while whipping the rest of the cream with scraped vanilla pod (seeds only) until soft peak stage.

  • 18.

    While mixer still running, stream in the melted gelatine and continue whipping until firm.

  • 19.

    Fill a piping bag fitted with large star nozzle and pipe a large neat rosette in the centre of each square.

  • 20.

    Place a large strawberry on top and serve.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 305kj
  • Fat Total 23g
  • Saturated Fat 11g
  • Protein 5g
  • Carbohydrate 23g
  • Sugar 16g
  • Sodium 111mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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