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. (Which if you do not have, please go and purchase NOW as this will allow me to keep on coming up with all types of naughtiness!)
- 1 x 375 mls condensed milk
- 130 g Butter - Unsalted
- 1 tsp Vanilla - Bean Paste BUY
- Pinch Pink Salt Flakes BUY
- 45 g Coconut - Shredded BUY
- 75 g dark brown or muscovado sugar
- 20 g Cacao - Powder BUY
- 170 g bread flour
- 1 tsp baking powder
- 100 g white chocolate chips
- 100 g dark chocolate chips
- 150 g frozen raspberries
- 50 g additional chocolate chips for topping if you are morally bankrupt
- icing sugar to dust if desired
Preheat oven to 160°C. Generously butter a 20cm square tin with a removable base, and set aside.
Place condensed milk, butter, vanilla paste and salt into the Thermomix bowl and melt 4 min/60°C/ speed 1.
Add all dry ingredients (except chocolate chips) and blend 10 sec/speed 7. Scrape down sides of bowl and repeat.
Add chocolate chips and blend 6 sec/speed 6. Fold through raspberries with a spatula.
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.
Alternatively dust generously with icing sugar.