Fudgey Raspberry Brownies

Name: Thermomix recipe: Fudgey Raspberry Brownies
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 x 375 Milliliter condensed milk; 130 Grams unsalted butter; 1 Teaspoon vanilla bean paste; Pinches pink salt flakes; 45 Grams shredded coconut; 75 Grams dark brown or muscovado sugar; 20 Grams cocoa powder; 170 Grams bakers or strong flour; 1 Teaspoon baking powder; 100 Grams chocolate white chips; 100 Gram dark Grams chocolate dark chips; 150 Grams frozen raspberries; 50 Gram additional chocolate chips for topping if you are morally bankrupt; icing sugar to dust if desired

Serves 10-12 Prep Time 5 minutes Cook Time 25 minutes Rated: Print

An extremely easy and quick fix to that sweet craving you’re having right now. Go and do it. Brownies, fudgy, decadent brownies. In a flash.

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
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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!