Boutique Markets is a national boutique shopping event showcasing high quality handmade and limited edition goods by some of the best local talent in art, craft and design. Boutique Markets are held in Brisbane, Melbourne and Sydney, Adelaide, Canberra, Perth and Hobart, Geelong, Toowoomba, Launceston and Townsville.
In a bowl, whisk together flour, cocoa, baking powder, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
Divide dough in half; roll out each half on a sheet of baking paper to a 1/2cm thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
Preheat oven to 180 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a heart-shaped cookie cutter, cut out cookies; place, 3cm apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer to a rack to cool.