Hello Melbourne!: Mörk Chocolate Brew House (and the best brownies, ever)

Information: Mörk Chocolate Brew House  150 Errol Street, North Melbourne| Phone: (03) 9328 1386| Hours:  Tuesday to Saturday 8am–5pm, Sunday, 9am–5pm |Website: morkchocolate.com.au

One of my top travel activities is researching local ingredients for favorite recipes.  So, in addition to our leisurely brunch at Auction Rooms, our day also included a stop in Mörk Chocolate Brew House, located nearby on Errol Street.   Mörk (which means “dark” in Swedish) is  best known for their ethically sourced hot chocolate in Melbourne.

Once inside the shop, I was immediately drawn to their cocoa selection.

The cocoa powder at Mörk comes in four intensities: 50%, 65%, 70% and 85%.  I purchased the Trio of  Mörk Darker (a set that consists of Original Dark 70%  Even Darker 85%  and Dark Milk & River Salt 65%)

While paying for my cocoa, I discovered their pastry case, filled with a selection of chocolate goodies… one that immediately captured my interest was the salted caramel tart with a chocolate crust.

Since we had finished brunch just a few minutes ago, we decided to share a chocolate milkshake and the salted caramel tart.  Both were delicious, by the way.  (But I recommend sitting down to really savor them)

Feeling inspired by their pastry display case (and considerably heartened by the combination of caramel and chocolate) I decided to bake my favorite brownie recipe with my newfound goods.

I’ve been baking brownies since I was thirteen years old, starting with the recipe from the back of the boxes of cocoa powder.  Since then, I have landed upon what I believe is the perfect brownie recipe, Thomas Keller’s Ad Hoc Brownies.  (See towards the end of the blog post for the full recipe)  The reason I love this recipe in particular is because of the texture~ the crumb is dense and moist, and if you use a good quality chocolate, then you have the most decadent and satisfying dessert.

Be prepared, this recipe uses a shocking amount of butter (349 grams) but I think its really what makes the brownie so indulgent.  Make sure that you only heat half the butter, and stir in the other half, so the butter is not  too hot (otherwise it will probably cook the eggs when they are added to the mixture)

One new ingredient I have added to my list is vanilla paste (previously, I just scraped in a vanilla bean pod, or a teaspoon of vanilla extract).  I found this on the shelf of a nearby Woolworth’s.

Make sure to beat the sugar and eggs until the mixture is thick and pale, and ribbons form when you lift the beaters.  (this usually takes about 3 minutes or so)  I’m borrowing Peter’s kitchen~ and I unearthed a beautiful KitchenAid mixer.  (Which is a great little powerhouse kitchen tool. If you are in the market for a mixer, and are not ready to commit to, or have space for a stand mixer, I think this Kitchen Aid one is a practical choice).

Sift the dry ingredients (the cocoa, flour and salt in a separate bowl.  Add the melted butter to the eggs and sugar mixture, slowly add in the cocoa and flour.  Mix well.

Then spread into a well greased and floured brownie pan, and bake for 30-40 minutes.  I usually check them at the 25 minute point, and then every 5 minutes after that.  (I like my brownies to have a crust, but also be moist in the middle) so I usually remove them from the oven when there are a few moist crumbs sticking to the toothpick.

I used the Even Darker (85%) for this recipe, and it was perfection, with a hint of bitterness, and a taste of dark, slightly smoky caramel.   I brought the rest of the cocoa back to Taiwan with me, and I can’t wait to bake and share with my family and friends here.

Thomas Keller’s Ad Hoc Brownies 
  • ¾ cup (100 grams or 3.5 ounces) all-purpose flour
  • 1 cup (100 grams or 3.5 ounces) dutch-processed/alkalized cocoa powder
  • 3 sticks (340 grams or 12 ounces) unsalted butter, cut into 1-tablespoon pieces
  • ½ teaspoon salt
  • 3 large eggs
  • 1¾ cups (350 grams or 12.3 ounces) granulated sugar
  • ½ teaspoon vanilla extract
  • 6 ounces (170 grams) chocolate, chopped into chip-sized pieces (1 cup when measured after chopping)


Preheat the oven to 175 C  degrees. Butter and flour a 9-inch square pan.
  • In a medium mixing bowl, sift together the flour, cocoa powder and salt.
  • Melt the butter. Add the remaining butter to the melted butter and stir until it melts and gives the butter a creamy consistency.
  • With a mixer, cream together the eggs and sugar on medium speed for about 3 minutes until it becomes thick and pale.
  • Mix in the vanilla paste.
  • On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter.  Add the chopped chocolate and mix to combine. (I sometimes skip the additional chocolate, because I think the cocoa is rich enough to stand on its own)
  • Spread the batter evenly in the prepared pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it.
The brownies can be stored in an airtight container for up to 3 days.


Information: Mörk Chocolate Brew House  150 Errol Street, North Melbourne| Phone: (03) 9328 1386| Hours:  Tuesday to Saturday 8am–5pm, Sunday, 9am–5pm |Website: morkchocolate.com.au




  1. Pingback: Discovering Blueberry and Lemon Friands « Ciao desserts! 「 焦點心 」

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