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

Close up of soft gooey brownies

Not just the Best Brownies, but the Best Thermomix Brownies everrrrr, well, I do have the conventional method as well if you don’t own a Thermomix.  You see a lot of “Best ever” “Absolute Best” and other “BEST” something recipes on the internet.  But these are really awesome.

These soft, chewy chocolate brownies were a huge hit in our cafe. This post has had more views than any other post I’ve ever written. I mean, ever since I started my blog.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

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 best.

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? Or you can replace the white chocolate with walnuts or other nuts.
  • 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, and 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 crystallise, and they’ll just taste blaa.
  • Pop them in a sealed container and leave them on the bench (or pantry), and all your guests will eat them.  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 of around 21-cm square, which takes about 25 minutes in my cooking school oven.  A little Pastry Chef tip for baking brownies is, to 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. 😉

Close up image of a slab of sliced brownies

Best soft gooey brownies – Thermomix

4.63 from 40 votes

5 stars tells us you love the recipe

becs-table.com.au
Chocolate fudge brownies for the Thermomix. If you like soft, moist, super chocolate brownies that are squidgy, these make the grade.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Difficulty Easy
Course Afternoon Tea, Dessert, Lunch Box Treat, Morning Tea, Snack
Cuisine American
Servings 25
Method Thermomix

Equipment

  • Brownie tin 21 cm square
  • Thermomix

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

Instructions
 

Want this as a Thermomix® guided recipe?

  • Click here to send it to Cookidoo. After clicking the link, log into Cookidoo and either make or save the recipe. If you want video instructions for adding recipes to Cookidoo, just click here.

For the cake

  • Set oven to 170 C
  • Chop the white chocolate into medium size chunks and set aside 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.
  • Melt the chocolate and butter 60°c/4 mins/sp 1-2.
  • Add in the sugar and combine, speed 5 for 5 sec
  • Add in the eggs, mix through on speed 5 for 5 sec
  • Add in the dry ingredients and mix for 5 seconds/speed 5 scrape down the sides
  • And finally the chopped white chocolate reverse speed +5 until evenly combined
  • Pour into tins and bake until just cooked. temp probe 85°c
  • The slice will seem very soft in the centre, but it will set once it cools.

Notes

Don’t over bake them, the centre will set up when they cool.
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.
If you love my brownies, maybe you’d like to look at my Perfect Cookies Course.
 
 

Close up image of a slab of sliced brownies

Best soft gooey brownies – Conventional

4.43 from 19 votes

5 stars tells us you love the recipe

becs-table.com.au
Chocolate fudge brownies. If you like soft, moist, super chocolate brownies that are squidgy, these make the grade.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Difficulty Easy
Course Afternoon Tea, Dessert, Lunch Box Treat, Morning Tea, Snack or Dessert
Cuisine American
Servings 25
Method Conventional

Equipment

  • Stand mixer
  • Square tin 21 cm

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

Instructions
 

  • Set oven to 170 C
  • Chop white chocolate into medium 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.)
  • Melt the dark chocolate and butter 60°c 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
  • Add in the sugar and stir to combine
  • Remove from the heat and add in the eggs, mix through with a whisk
  • Add in the dry ingredients and mix till fully incorporated.
  • And finally add the chopped white chocolate and fold through
  • Pour into tins and bake until just cooked temp probe 85°c in the centre of your brownie
  • Slice will seem very soft in the centre but it will set once cool.

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.

Want to know more?

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

Or, maybe you’d like to know more about Bake Club Online?Bake Club Online

63 Comments

    1. Hi Ellen, you have to have our Australian Cookidoo Subscription. Once you click on the link you will have to log in. Look in the top right hand corner of the screen. If you’re not logged in you won’t be able to open it. If you need some more help, check this video out where I show you how. https://youtu.be/4yw8__LzoEs

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