Monthly Archives: August 2013

Fudgy chocolate brownies

(Adapted from this recipe)

I’m quite fussy with my brownies. They NEED to be fudgy, not cake-like. Too many times I’ve bitten into a brownie (mostly store or cafe-bought) and been disappointed. So I was stoked to find this recipe, where you could do everything in the TMX, without having to wash the bowl mid-way! (Is it becoming apparent just how lazy a cook I am?)

380g raw sugar (original recipe calls for 440g, my quantity yielded a not-too-sweet brownie)
1 tsp baking powder
65 g cocoa powder
100 g plain flour
200 g dark chocolate, broken into pieces (I had choc bits at home)
225 g butter, roughly chopped
Large pinch of salt
4 eggs
1 tbsp vanilla extract (I only had vanilla essence at home)


– Preheat oven to 160 degrees celcius and line a 20cm square tin (I crisscrossed two pieces of baking paper so the sides of the brownie would be nice and smooth)
– Pop sugar into your TMX bowl and mill for 4 secs/speed 9.
– Add baking powder, cocoa and flour, and mix for 5 secs/speed 10.
– Set flour mix aside.
– Pop chocolate into the TMX bowl and chop for 2 secs/speed 5 or until roughly chopped. Remove from bowl and set aside.
– Place butter and salt into the TMX bowl and melt for 3mins/60 degrees/speed 2.. Leave to cool to 37 degrees celcius so you don’t cook the eggs later.
– Add flour mix and eggs, and mix for 30 secs/speed 3.
– Scrape down sides of bowl, add chocolate and vanilla, and mix for 20 secs/reverse/speed 2.
– Use a spatula to give the mixture a good stir, so that the chocolate bits are properly distributed.
– Pour mixture into your baking tin, bake for 1 hour, then leave in the tin to cool slightly before cutting into small (or big) squares.

Definitely using this brownie recipe as my base recipe for future attempts. Perhaps some salted caramel or peanut butter swirled around the mix the next time…

Update: Mix it up with these recipes…

Chocolate and cream cheese brownies

Lemon and coconut blondies


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Oatmeal and raisin cookies

I adapted this recipe for my Thermomix

Oatmeal raisin cookies are one of the best forms of comfort food. This is an awesome chewy version which I love, I just wish I had an old-school style cookie jar to keep them in! Although that said, i brought them to work and they were gone pretty much instantly. This recipe makes about 20 large-ish cookies, I just used two sheets of baking paper and once the first lot were done I threw the second lot in. I find the cookies cook more evenly that way.


115g butter, softened
125g brown sugar (use this instead of raw sugar, I think it makes the cookie chewier)
1 egg on the large side
1/2 tsp vanilla extract (I used vanilla bean paste that I had in my pantry)
95g all-purpose flour (I can’t find this in Coles, so I used 65g plain flour and 30g self-raising flour which was fine too)
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
120g rolled oats
120g raisins/sultanas


– Preheat your oven to 175 degrees celcius and get two sheets of baking paper ready.
– Throw your butter, sugar, egg and vanilla into your TMX bowl and cream for 1min/speed 3.
– Add flour, baking soda, cinnamon and salt and knead for 40 secs/Interval speed.
– Add oats and raisins, and mix for 40 secs/Reverse/speed 1. Check and see that the oats and raisins have been folded in well, otherwise mix on the same settings for another 20 seconds.



Spoon your mixture out onto the baking tray, making sure you leave a fair bit of room in between each cookie as they will spread. You will see that mine started sticking to each other, so perhaps 8 cookies to a tray if you need (although I didn’t mind that mine joined, I just broke them apart when the cookies will still quite hot)


– Pop them in your oven for 12-14 mins, until they turn nice and brown on the outside. The length of cooking time depends on how big your cookies are, I used about 14 mins.
– Enjoy!


Spare oats and raisins in the pantry? I’ve also attempted a raisin and oat slice that was yummy and easy to make…

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Peanut butter and chocolate chip cookies

Recipe from this blogpost

Peanut butter and peanut butter-flavoured ANYTHING are some of my favourite things on this planet. Peanut butter thick shakes? I’m there. Reese’s peanut butter cups? Yes. Please. Split an Oreo in two, add peanut butter to the side without the icing, mash it back together for the best sandwich known to man? TOTALLY.

So when I went on a cookie recipe hunt and found this, my head nearly exploded. A cookie comprised mainly of PEANUT BUTTER????? Holy shit!


– 210g peanut butter (my favourite is Kraft Crunchy)
– 55g raw sugar
– 1 egg
– 1 teaspoon vanilla essence (I had vanilla bean paste in the pantry so I used that)
– ½ teaspoon baking powder
– Pinch of good quality salt
– 75g good quality dark chocolate chips


– Preheat your oven to 180 degrees celcius.
– Add all ingredients except chocolate chips to your TMX bowl, and mix on 5 secs/speed 4.
– Add chocolate and mix for 5 secs/reverse/speed 3.
– Spoon onto baking tray and flatten slightly. You can make this as big/small as you want.


– Throw in the oven and bake for 10-15 mins until browned.
– Try not to eat all in one sitting!


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