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Brownies with white velvet choc chips
Conventional Recipes Recipes Thermomix Recipes

Best Thermomix brownies the soft and gooey type and Conventional Method

Not just Best Brownies, Best Brownies everrrrr.  You can make them in the Thermomix or by hand.  You see a lot of “Best ever” “Absolute Best” and other “BEST” something recipes on the internet.  These are really awesome though.  This post has been clicked on more than any other post I’ve ever written, ever since I started my blog.  So go on, I dare you to give these a try.
Of course, you have to think of brownies the same way as I do.  We all get our idea of brownies from our past experiences and mine was one of a dense, gooey, rich chocolate brownie.   So, if yours is the same, this is going to be your recipe too.  Of course, there are others I like, but this is the bomb.
Sometimes I fancy something that’s a little cakier, and I have another recipe for that. Although I don’t make that as much, it has its place.  I’ve translated this patisserie recipe for soft gooey brownies to Thermomix speak which makes them a doddle to make at home.  Read all the instructions and tips before you start and you’ll love them too.

What should you know about Brownies?

  • If you want them to taste at their best, please use good quality couverture chocolate.  I only use Callebaut in the cooking school.  I quite often replace the white chips with Callebaut velvet chips. Callebaut Velvet is a little less sweet with a hint of vanilla.  Sounds delicious, doesn’t it.
  • Don’t overbake them. If you’re waiting for the centre to set before you remove them from the oven, you’ll end up overbaking the outside edges.  If you have a temperature probe use it to measure the centre of the brownie.  Make sure your probe doesn’t hit the bottom of the pan.  Once the temp reaches 85 c, it is done.  Because of the amount of chocolate and other melty goodies your centre will set once it reaches room temp.
  • Don’t store your brownies in the fridge or the sugars will crystalise and they’ll just taste blaaaa
  • Pop them in a sealed container and leave them on the bench (or pantry) and all your guests will eat them, so you don’t stuff your face. Hahaha You know the old prayer “please god, if you can’t make me thin, make all my friends fat”.  Here’s an opportunity

Thermomix and Conventional Brownies | becs-table.com.au

Best Thermomix Brownies Ever

5 from 1 reviews
Thermomix soft gooey brownies
 
Chocolate fudge brownie
Author:
Recipe type: Sweets
Cuisine: American
Serves: 25
Ingredients
  • 200 gm chocolate
  • 200 gm butter
  • 3 eggs
  • 115 gm plain flour
  • 30 gm Cocoa
  • 220 gm castor sugar
  • 250 gm white chocolate chips
Method
  1. Set oven to 170 C
  2. I use a USA Square Cake Tin 23 cm
  3. Chop white chocolate into bit size chunks and set aside (you can use the turbo button or a knife to get even chunks. (Or, if you're using Callebaut Callets you can just leave them as they are, they not only taste amazing but they're the perfect size for chunks.)
  4. Melt the chocolate and butter 60c/4 mins/sp 1-2.
  5. Add in the sugar and combine, speed 5 for 5 sec
  6. Add in the eggs, mix through on speed 5 for 5 sec
  7. Add in the dry ingredients and mix on speed 5 for 5 sec scrape down the sides
  8. And finally the chopped white chocolate reverse speed 5 till evenly combined
  9. Pour into tins and bake till just cooked temp probe 85c
  10. Slice will seem very soft in the centre but it will set once cool.
Chef Notes
Don't put these brownies in the fridge. They'll be perfectly fine stored in a container and left in the pantry for 4 to 5 days.

The cold air in the fridge will crystallise the sugar, and they won't keep their soft gooey texture.

Best Conventional Method Brownies Ever

5 from 1 reviews
Best soft gooey brownies
 
Soft gooey brownies Author: Bec's Table Chocolate fudge brownie
Author:
Recipe type: Sweets
Cuisine: American
Serves: 25
Ingredients
  • 200 gm chocolate
  • 200 gm butter
  • 3 eggs
  • 115 gm plain flour
  • 30 gm Cocoa
  • 220 gm castor sugar
  • 250 gm white chocolate chips
  • Set oven to 170 C
Method
  1. Set oven to 170 C
  2. Chop white chocolate into bit size chunks and set aside use a knife to get even little chunks, (or if you're using Callebaut Callets you can just leave them as they are, they not only taste amazing but they're the perfect size for chunks.)
  3. Melt the chocolate and butter 60c over a double boiler or in the microwave (be careful in the microwave I would go in 10 second increments so as not to burnt the chocolate. Stirring inbetween
  4. Add in the sugar and stir to combine
  5. Remove from the heat and add in the eggs, mix through with a whisk
  6. Add in the dry ingredients and mix till fully incorporated.
  7. And finally add the chopped white chocolate and fold through
  8. Pour into tins and bake till just cooked temp probe 85c
  9. Slice will seem very soft in the centre but it will set once cool.
  10. Notes
  11. Don't put these brownies in the fridge. They'll be perfectly fine stored in a container and left in the pantry for 4 to 5 days.

    The cold air in the fridge will crystallise the sugar, and they won't keep their soft gooey texture.

 

Want more Thermomix recipes?  Click here 

And here’s a topping you can add to these brownies to turn them into Samoa Brownies

Bec's best brownies | becs-table.com.au
I use a USA 23cm Square can pan for this recipe.   I don’t bother to line it because of the brilliant silicone coating but I do wait till it’s completely cold before turning it out.    If you don’t have a USA pan you probably should line your tin leave some overhang so it’s easy to get out when it’s cold.
Bec

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25 Comments

  • Reply
    Stephanie
    02/04/2014 at 11:02 am

    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!

    • Reply
      Bec
      02/04/2014 at 11:24 am

      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

  • Reply
    Maddy
    03/06/2014 at 6:39 pm

    Do you have to use the white chocolate

    • Reply
      Bec
      04/06/2014 at 7:17 am

      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!

  • Reply
    Anne
    26/08/2014 at 9:17 pm

    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

    • Reply
      Bec
      27/08/2014 at 8:43 am

      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. 😉

  • Reply
    Becky
    07/09/2014 at 7:58 pm

    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?

    • Reply
      Bec
      30/11/2016 at 7:27 am

      Brilliant. I thought they might be. Gluten free flours are amazing these days. 😉

  • Reply
    Anne Sauer
    08/09/2014 at 3:43 am

    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!

  • Reply
    Mack z
    28/10/2014 at 9:02 pm

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

    • Reply
      Bec
      29/10/2014 at 7:07 am

      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

  • Reply
    Kate
    27/11/2014 at 10:30 pm

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

    • Reply
      Bec
      01/12/2014 at 7:39 am

      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.

  • Reply
    Dannii
    16/07/2015 at 1:27 pm

    I am in the process of waiting for these little beauties , i have used half caster sugar and half brown sugar

    • Reply
      Bec
      16/07/2015 at 4:55 pm

      I’d love to hear how they turn out Dannii.

      Regards
      Bec

      • Reply
        Dannii
        29/09/2015 at 1:05 pm

        fogot to say they were def delicious with the half brown sugar 🙂 am book marking these now as have been trying to find where i put this recipe … thanks

        • Reply
          Bec
          29/09/2015 at 5:41 pm

          Brilliant thanx for sharing. Might need to do this next time too. 😉

  • Reply
    Graham
    03/07/2016 at 10:40 pm

    I added walnuts at the beginning with some white chocolate,, we all think so awesome… Will have to make more soon am sure! Thanks for recipe

    • Reply
      Bec
      04/07/2016 at 7:57 am

      Thanx Graham, They are pretty yummy. They were second on the list for the most made items in my cafe many years ago. I’m so glad you enjoyed them. 😉

  • Reply
    Danyette
    17/07/2016 at 3:16 pm

    Making my second batch in a week as they have been a huge hit in our house, thanks Bec
    Do u have a thermo recipe for blondies by any chance??

    • Reply
      Bec
      18/07/2016 at 8:36 am

      Hi Danyette,

      I do have a blondie recipe although the texture isn’t quite the same as the brownie. I haven’t converted for the TM yet but I’ll set some time aside for testing in the next school holidays. Thank you for trying the Brownies, it’s the most popular recipe I have on my site. 😉

  • Reply
    Rachael
    06/10/2016 at 9:04 pm

    Hey Bec, this is the greatest brownie recipe in the world. People offer me money to make them. I dont take it…. But I have to say I follow this recipe (but I add white chocolate chips) and every time they are a winner. So thank you Rachael X ??

    • Reply
      Bec
      12/10/2016 at 4:20 pm

      Hey Rachael, So glad you like them thanks for taking the time to write. x

  • Reply
    Bridy
    12/02/2017 at 7:10 pm

    I have a batch in the oven now with almonds, dark chocolate bits and crystallised ginger in them. Cannot wait!

    • Reply
      Bec
      13/02/2017 at 7:01 am

      Brilliant, I love toasted almonds in them. I love toasted almonds, covered in chocolatey goodness is even better. heheheee Love the idea of ginger too. Bet they’re yummy.

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