Thermomix soft gooey brownies

 
 
 
Chocolate fudge brownie
 
Ingredient
200 gm chocolate
200 gm butter
3 eggs
115 gm plain flour
30 gm Cocoa
220 gm castor sugar
250 gm white chocolate
 
Set oven to 170 C
 
Method
Chop white chocolate into bit size chunks and put aside (use turbo button)
Melt the chocolate and butter 60c for 4 mins.
Add in the sugar and combine speed 5 for 5 sec
Add in the eggs and mix through speed 5 for 5 sec

Add in the dry ingredients and finally the chopped white chocolate reverse speed 5 till mixed through
Pour into tins and bake till just cooked temp probe 85c
Slice will seem very soft in the centre but it will set once cool

Don’t put these brownies in the fridge.  They will be perfectly fine stored in a container for 4 to 5 days.

The cold air in the fridge will crystallize the sugar and they wont keep their soft gooey texture.

12 Responses to Thermomix soft gooey brownies

  1. Stephanie says:

    Hi there – what size tins do you use? I’ve got to the end of the recipe and can’t find it! Ill wing it but I’m interested to know what size tins the recipe is designed for!
    Also how many minutes did you cook for to get to your temperature?
    Thanks!

    • Bec says:

      Hi Stephanie,

      I use a tin that’s around 21cm square and for the time it takes to cook, it will depend on your oven. I hardly ever give times because they are so variable. Just check after 25 mins and you should get some idea of when your getting close. Remember 85c in the centre and its done, doesn’t matter how soft it looks and let it cool in the pan. Don’t put it in the fridge the sugars will start to crystalize. Have fun making them. We do. heheheee

  2. Maddy says:

    Do you have to use the white chocolate

    • Bec says:

      Hi Maddy,

      No you don’t have to use the white chocolate at all. I popped it in for another taste sensation. You could try any variety of nut or nothing at all. What every your heart desires.
      Let me know how they go!

  3. Anne says:

    The mixture was delish so once it’s ready I suspect it will be yummy. What speed for the melting chocolate & butter? I guessed about 3 or 4?? I also did a few seconds of chopping the chocolate on speed 8 or 9, added butter then melted. Also when I chopped the white chocolate on turbo it was big chunks and fine bits…. Is there a way to get it chopped more consistently?
    Thanks
    Anne

    • Bec says:

      Hi Anne, Hope you loved them. The speed isn’t so important for melting the chocolate. You just want the blades moving everything around, not too fast of course. I use Callebaut chocolate callets at home and in my cooking school so you don’t really need to chop it down because they’re the perfect size for most things. I wouldn’t chop big large chunks in my TM, try to preserve those blades a bit. There isn’t really any way of getting an even distribution with such a hard item as chocolate. If you want even sizes you’ll be best with a knife. Although once you’ve cooked it off you will see it’s not too much of a drama having mixed sizes.
      Happy baking. ;-)

  4. Becky says:

    Well I was pretty nervous about how they were going to turn out. No probe thermometer meant I just had to go with the 25 mins timing suggested in one of the comments. The centre still looked very runny, but they cooled perfectly & the final result was deliciously gooey!! Thank you :)

    Has anyone ever tried these with a GF Flour? If yes, I’d love to know if they were still good?

  5. Anne Sauer says:

    best brownies ever… didn’t have to worry about storage though, they didn’t last the day with my little monster’s and their dad! ;-) thanks for the recipe!

  6. Mack z says:

    How long do u cook them on and for how many minutes

    • Bec says:

      Hi Mack z,

      I try to teach my students to go by sight and smell when baking.
      Every oven is different and brownies are a bit tricky because when they need to come out of the oven the centre is still quite soft.
      So my rule here is to use a temperature probe, once it reaches 85 c take it out. I’d start checking after about 30 mins. Once you’ve made them you can check your timings with your oven, make a note and repeat next time.
      In bake club we test many different recipes and their timings can be way off. We’ve had battercakes that have suggested a 35 minute bake but have taken over an hour and in the case of these brownies it can be difficult to tell.

      Hope all that makes sense.
      Regards
      Bec

  7. Kate says:

    Hi, I know you said no refrigeration but can they be frozen? Thx kate

    • Bec says:

      Hi Kate,
      The cold does things to the sugar and makes it crystallise a bit. I’ve never tried to freeze them but I suspect that you might get a similar effect but maybe not as bad. You would have to let to come to room temp from the oven, freeze and then defrost under a cloche or upturned bowl.

      Let me know how it goes. Maybe next time I make these I’ll freeze one or two to see. Thanx for the comment.

Leave a Reply