Fudgey Raspberry Brownies

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

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

Are you following us on Instagram, Facebook, Pinterest and Twitter?

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!

Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Need

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.

More Bakery

That's all the recipes!

No more recipes to load