Chocolate Dessert

Fudgy raspberry brownies

Name: Fudgy raspberry brownies
Yield: 18 pieces
Ingredients: 1 × 375ml tin condensed milk; 130g butter; 1 tsp vanilla bean paste; pinch of pink salt flakes; 45g dessicated coconut; 75g dark brown sugar; 20g cacao or cocoa powder; 170g bread or pasta flour; 1 tsp baking powder; 100g white chocolate chips; 100g dark chocolate chips; 150g frozen raspberries; 50g additional chocolate chips of your choice, to top (if you are completely morally bankrupt); icing sugar for dusting

1 rating

18 pieces

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You'll want to make two batches of these decadent fudgy brownies, they'll go that quick. This recipe originally appeared in Cooking with Tenina: More great recipes for the Thermomix, by Tenina Holder.

1 × 375ml tin condensed milk
130g butter
1 tsp vanilla bean paste
pinch of pink salt flakes
45g dessicated coconut
75g dark brown sugar
20g cacao or cocoa powder
170g bread or pasta flour
1 tsp baking powder
100g white chocolate chips
100g dark chocolate chips
150g frozen raspberries
50g additional chocolate chips of your choice, to top (if you are completely morally bankrupt)
icing sugar for dusting

Method

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.
5.

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.
6.

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.