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1 Chloe’s Chocolate Brownie

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Chloe’s Chocolate Brownie

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Ingredients

30 slice(s)

Chloe’s Chocolate Brownie

  • 400 grams dark chocolate, Broken into pieces.
  • 250 grams Butter, Chopped into approx 2cm pieces.
  • 490 grams White sugar
  • 4 --- eggs
  • 1 tsp vanilla essence
  • 170 grams flour, We substitute gluten free flour in for our gf family members.
  • 50 grams cocoa
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  • 6
    45min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Line a 20cm x 30cm tin with baking paper.
  2. Preheat the oven to 180 degrees.
  3. Place 200 grams of the dark chocolate into mixing bowl and grate
    3 sec/speed6. (If you like big chunks of chocolate in your brownie you can roughly chop them by hand).

    Transfer into a bowl and set aside.
  4. Place the second lot of 200 grams of chocolate into mixing bowl and grate 5 sec/speed 9.
    Scrape down sides of the bowl with a spatula.
    Add 250 grams butter and melt 3 mins/60 degrees/ speed 2. (Prolong time if it is not completely melted).

    Transfer mixture into another bowl and set aside. Clean and dry mixing bowl.
  5. Add 490 grams white sugar and mill 6 sec/speed 9.
    Scrape down the sides of the bowl with a spatula.
  6. Insert butterfly whisk and add 4 eggs and 1 teaspoon vanilla extract.
    Whisk for 3 mins/speed 4.
    Scrape down the sides of the bowl. Remove butterfly whisk.

  7. Add reserved melted chocolate mixture and mix 20 secs/speed 4.
  8. Add 170 grams of flour and 50 grams of cocoa to the bowl. Mix for 12 sec/speed 4.
  9. Add reserved chocolate chunks. Mix 6 secs/speed 4.
  10. Bake for 30 minutes.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

You'll be tempted to eat this hot out of the oven......but let it cool before setting in the fridge overnight!

(Cut into 15-30 triangles)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Easy to make and very yummo

    Submitted by KatrinaT on 30. August 2022 - 11:35.

    Easy to make and very yummo Smile

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  • Absolutely best brownie ever

    Submitted by sarahkeay on 17. January 2022 - 15:39.

    Absolutely best brownie ever

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