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
- Preheat oven to 160°C and generously butter a 20cm square tin with removable base. Set aside.
- 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.
- Spread mixture into prepared tin and bake for 25 minutes. Turn oven off and leave in oven for a further 5 minutes.
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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.
