Jo's Best Brownie Ever

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Jo's Best Brownie Ever

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Ingredients

24 piece(s)

Jo's Best Brownie Ever

200 grams dark chocolate, broken into chunks
100 grams milk chocolate, broken into chunks
250 grams Salted butter
400 grams light brown sugar, (can use caster sugar if you wish)
4 eggs, large
140 grams plain flour
30 grams cocoa powder, 70% cocoa
200 grams raspberries, frozen is fine - about 1/2 cup

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6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- 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.
- 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Jo's Best Brownie Ever

Preheat oven to 160°C. Grease a brownie tin (32 cm x 18 cm) and line with baking paper, letting edges hang over sides of tin (excess paper will serve as handles to lift out the brownie).

Place butter, light brown sugar, dark chocolate and milk chocolate in mixing bowl then heat 4 min/75°C/speed 2.

Scrape down sides of mixing bowl with spatula and heat again 1 min/75°C/speed 2.

Add flour, eggs and cocoa then mix 10 sec/speed 4.

Scrape down sides of mixing bowl with spatula then mix again 10 sec/speed 4.

Stir in half the raspberries, scrape into the tray then scatter over the remaining raspberries.

Bake on the middle shelf for 30 minutes or, if you prefer a firmer texture for 5 minutes more.

Cool before slicing into squares.

Store in an airtight container for up to 3 days

Accessories you need

Spatula TM5/TM6
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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.