(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
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…