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  2. thermomix recipe

Fudgy Raspberry Brownies (Thermomix)

You cannot stop at one! You could add nuts to these, leave out either the white or the dark choc-chips, you could leave out the raspberries or replace them with other berries, you could ice them with melted chocolate... or go hard and add everything! - by Chantal Walsh
  • 22 Feb 2016
Fudgy Raspberry Brownies (Thermomix)
Cook: 42 Minutes - easy - Makes 18 - Vegetarian - nut-free - egg-free - pregnancy-safe
Proudly supported by

You cannot stop at one! You could add nuts to these, leave out either the white or the dark choc-chips, you could leave out the raspberries or replace them with other berries, you could ice them with melted chocolate... or go hard and add everything!

Ingredients

375 ml tin sweetened condensed milk

130 g unsalted butter

1 tsp vanilla bean paste

1 pinch pink sea salt flakes or ½ pinch sea salt flakes (to taste)

45 g desiccated coconut

75 g dark brown sugar

20 g cacao powder, or cacao

170 g plain bread flour, or pasta flour

1 tsp baking powder

100 g white chocolate chips

100 g dark chocolate chips

150 g frozen raspberries, plus extra thawed berries to serve

50 g additional chocolate chips (if you are completely morally bankrupt)

Icing sugar, to serve

Method

  1. Preheat oven to 160°C and generously butter a 20cm square tin with removable base. Set aside.
  2. Place condensed milk, butter, vanilla and salt into Thermomix bowl and melt 4 min/60°C/speed 1. Add all dry ingredients, except the chocolate chips, and blend 10 sec/speed 7. Scrape down sides of bowl and repeat. Add chocolate chips and blend 6 sec/speed 6. Fold through raspberries with a spatula.
  3. Spread mixture into prepared tin and bake for 25 minutes. Turn oven off and leave in oven for a further 5 minutes.
  4. If topping with chocolate, sprinkle additional chocolate chips onto the surface of the brownie whilst still hot, allow to melt slightly and then spread with a palette knife. Dust with icing sugar and top with extra berries, to serve.

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