Desperately seeking sweetness? This is your solution. It is quicker than a packet mix and much much nicer. Much. So much nicer you will be emailing me to thank me.
This recipe originated with a friend of mine who is a great cook and should really write her own cookbook. Thanks Janice. (Perhaps you should email her!)
I added a few things and then put it into the Cooking with Tenina cookbook. I should have actually put this into The Weekend Table, it is that good, but sigh there wasn't enough room for ALL my faves.
Versions of this recipe also appear on Delicious.com and Foodiful.com.au
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Need
- 1 x 375 Milliliter condensed milk
- 130 Grams unsalted butter BUY
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 45 Grams shredded coconut BUY
- 75 Grams dark brown or muscovado sugar
- 20 Grams cocoa powder BUY
- 170 Grams bakers or strong flour
- 1 Teaspoon baking powder
- 100 Grams chocolate white chips BUY
- 100 Gram dark Grams chocolate dark chips BUY
- 150 Grams frozen raspberries
- 50 Gram additional chocolate chips for topping if you are morally bankrupt BUY
- icing sugar to dust if desired
Do
- 1
Preheat oven to 160°C. Generously butter a 20cm square tin with a removable base, and set aside.
- 2
Place condensed milk, butter, vanilla paste and salt into the Thermomix bowl and melt 4 min/60°C/ speed 1.
- 3
Add all dry ingredients (except chocolate chips) and blend 10 sec/speed 7. Scrape down sides of bowl and repeat.
- 4
Add chocolate chips and blend 6 sec/speed 6. Fold through raspberries with a spatula.
- 5
Spread mixture into prepared tin and bake in the oven for 25 minutes. Turn off oven, but leave the brownies in the oven for a further 5 minutes. If topping with chocolate, place a few chocolate chips on the surface of the brownies while still hot. Allow to melt slightly and then spread with a palette knife.
- 6
Alternatively dust generously with icing sugar.
