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THERMOMIX ® RECIPE
4
Ingredients
20 piece(s)
Ooey Gooey Decadent Brownie with Whittaker’s Bundaberg Ginger Caramel
- 200 g Butter, cut into pieces
- 40 g cocoa powder
- 370 g brown sugar
- 1 tsp instant coffee granules
- 2 eggs, lightly beaten
- 1 tsp vanilla essence
- 180 g plain flour
- 20 pieces Whittaker’s Bundaberg Ginger Caramel Chocolate, (See tips)
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6
35min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 6
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Recipe is created for
TM 5
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
-
5
Recipe's preparation
- 1. Preheat oven to bake/160°C and line a 21x21cm square pan lined with baking paper
2. Melt butter 2mins/90°C/speed 2
3. Add cocoa, brown sugar, and coffee and mix 30secs/100°C/speed 1
4. Scrape down sides using spatula
5. Mix 4mins/100°C/speed 1
6. Add eggs and vanilla. Mix 10secs/speed 1
7. Add flour and mix 10secs/speed 4
8. Pour mixture into lined pan and gently press the Whittaker's chocolate pieces in rows into the mixture (see tips)
9. Bake 160°C for 25-30mins.
10. Leave to rest for an hour to fully set (if you can wait that long)
Preparation:
10
Accessories you need
-
Spatula TM31
buy now -
Measuring cup
buy now
11
Tip
Use your favourite brand or type of chocolate block flavour!
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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