- 200 g Butter
- 400 g caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 75 g cocoa powder
- 100 g flour
- 1 tsp baking powder
- 1 Cup Raspberries
- Icing Sugar to Dust
Recipe is created for
TM 5Please 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!
Preheat oven to 170 C.
Prepare 22cm square tin by buttering the sides and dusting with flour. Shake off any excess flour
Cream butter & sugar in Thermomix for 10 seconds/speed 5. Add eggs & vanilla and combine for 20 seconds/speed 3.
Sift in cocoa, flour & baking powder and mix for 30 seconds / speed 2. Scrape down sides of bowl and repeat.
Turn half the mixture into the prepared tin, Scatter half the raspberries over the mixture & top with the remainder of the mixture. Top wit h the rest of the raspberries.
Cook in oven for 45 min, then check to see if the brownie is cooked by poking it in the middle with a skewer. The skewer should come out clean if the cake is cooked.
Once it is ready to be taken out of the oven, turn out onto a wire rack & once it is cool, dust the top with icing sugar.
Serve with freshly whipped cream or a thick, Greek-style plain yoghurt and raspberry sauce made from 1 cup of raspberries pureed with 4tbsp of sugar
Can be eaten cold or hot, wrap a piece in glad wrap and take to school/work for lunch
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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