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.
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- 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
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.