Best Thermomix Brownies, the soft and gooey type and Conventional Method

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Brownies with white velvet choc chips
Bec's best brownies
Not just Best Brownies, Best Thermomix Brownies everrrrr.  Because I’ve been asked, I’ve added the Conventional or by hand method.  You see a lot of “Best ever” “Absolute Best” and other “BEST” something recipes on the internet.  These are really awesome though These soft, chewy chocolate brownies were a huge hit in our cafe.  This post has been clicked on more than any other post I’ve ever written, ever since I started my blog.

So What is a Brownie?

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 dense, gooey, rich chocolate.   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 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.
  • Don’t wait 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,  Place it in the centre of your brownie, make sure your probe doesn’t hit the bottom of the pan.  Once the temp reaches 85 c, it’s 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

Best Thermomix Brownies Ever

The time it takes for these brownies to bake will depend on the size of the tin you’ve used.  I use a tin that’s around 21-inch square, and it takes about 25 minutes in my cooking school oven.  A little Pastry Chef tip for baking brownies is, use a probe thermometer, and bake until the centre reaches 85°c.  That’s true for most cakes and slices.

Don’t worry that the centre is still quite soft.  It will firm up when it cools.  It’s all about the chocolate.  Don’t bake it till the centre is firm or it will be way overcooked on the edges. 😉

Thermomix Soft Chewy Brownies

5 from 1 reviews
Thermomix soft gooey brownies
 
Prep time
Cook time
Total time
 
Chocolate fudge brownie
Author:
Recipe type: Sweets
: 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. 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.)
  3. Melt the chocolate and butter 60c/4 mins/sp 1-2.
  4. Add in the sugar and combine, speed 5 for 5 sec
  5. Add in the eggs, mix through on speed 5 for 5 sec
  6. Add in the dry ingredients and mix on speed 5 for 5 sec scrape down the sides
  7. And finally the chopped white chocolate reverse speed 5 till evenly combined
  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.
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
 
Prep time
Cook time
Total time
 
Soft gooey brownies Chocolate fudge brownie
Author:
Recipe type: Sweet
: 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

27 COMMENTS

  1. 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!

    • 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

    • 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!

  2. 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

    • 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. 😉

  3. 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?

  4. 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!

    • 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

    • 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.

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

  6. 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

    • 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. 😉

  7. 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??

    • 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. 😉

  8. 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 ??

    • 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.

    • Hey Pamela, 170 is ok for my oven, because the fan isn’t too fierce. If you’re not sure about yours, drop it to 160. Did you know if you don’t want your cupcakes to crown, you can drop the temp. That way they’ll be flatter so you can fit more Crème Brûlée on top. 😉 Happy baking.

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