WELL, well well. What have we here? This amazing brownie appeared in our Bakers Dozen calendar a long long time ago now and here it is in all its salty sweet glory for the IC. This recipe has 1/2 kilo of Belgian chocolate in it, so really cannot go wrong. Use the best chocolate you can access and never look back.
It is my go to Brownie recipe that I use to base other recipes on these days. So if it looks familiar that would be why. SO delicious. So more-ish, keeps for ages because of all that chocolate. My suggestion however is to make the bad chocolate brownie go away by gifting it quickly. You simply will eat it all otherwise.
Don't say I didn't warn you!
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- 6 eggs
- 450 Grams raw caster sugar BUY
- 100 Grams pure maple syrup
- 300 Grams unsalted butter plus extra for greasing BUY
- 500 Grams chocolate dark or dark milk in pieces BUY
- 2 Teaspoons vanilla bean paste BUY
- 25 Grams cocoa powder dark BUY
- 110 Grams bakers or strong flour BUY
- Generous Pinches pink salt flakes BUY
- Approx 100 Grams nuts of choice in pieces
- Approx 100 Grams pretzels
Preheat the oven to fan forced 160°C (or 180°C if not fan forced.)
Butter and line a 30cm x 25cm tin and set aside.
Place the eggs, sugar and maple syrup into the Thermomix bowl and whip 6 min/37°C/Butterfly/speed 3/MC off.
Scrape mixture out into a separate bowl OR, use a second Thermomix bowl.
Place the butter in pieces, chocolate and vanilla bean paste into the Thermomix bowl and melt 10 min/50°C/speed 1. Stop part way through to scrape down the sides of the bowl and to make sure the chocolate is all beneath the blades.
Combine the egg and chocolate mixture into one Thermomix bowl and blend 3 sec/speed 3.
Add the cocoa, flour and salt and blend 10 sec/speed 5. Scrape down sides of bowl and repeat.
Pour into prepared tin. Place a handful of nuts on top and push them under the surface of the batter using a silicone spatula. Add pretzels if using placing them on top of the batter, pushing them under just slightly.
Bake 20 minutes, turn the tin and bake a further 15-20 minutes.
Place tin onto a cooling rack and leave for at least an hour. It may look slightly uncooked in the centre, this is OK.
Serve warm with ice cream or fridge cold like a chocolate bar!!
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