Thermomix Chocolate Brownie Recipe

My Thermomix Brownie is the ultimate decadently rich, dense chocolate dessert.

What do you look for in your Thermomix brownie recipe? I love my brownies to have a just-cooked, moist gooeyness and rich chocolately goodness in the middle with a millimetre thin shimmery crisp layer on the top.

This perfect brownie must be equally at home in the lunchbox or as a dessert with ice cream and chocolate sauce.

I have a deep love of chocolate brownies. They would have to be one of my favourite sweet treats and I’m always making variations. This is my basic Thermomix brownie recipe. It’s the same recipe I used to make on the stovetop in my “pre-Thermomix” days so I’ve also shared a conventional cooktop method.

Of course, the Thermomix makes everything easier, so If you have a Thermomix I would definitely use it for making brownies. 

Although the recipe is super easy I have been asked quite a few questions about cooking brownies. Please remember that everyone’s oven is a little different so it always pays to check on your brownies as they cook.

Frequently Ask Questions

1. How do I know if my brownies are cooked?
   • Brownies are cooked when a toothpick inserted into the centre of the tin comes out clean. It may be moist and with a crumb, but no batter is present.
   • When the edges look set and the middle has lost its wiggle.
   • Shiny cracks may start to appear around the edges.
2. What do I do if the edges are cooking faster than the middle?
   • This could indicate that you oven is too hot. Turn the oven down 20 degrees and continue to watch the brownie.
3. Where should I position the brownies for cooking?
   • Choose the middle rack of your oven when baking the brownies. This allows the heat to circulate evenly.
4. Should brownies be stored in the fridge?
   • No, brownies should be stored in an airtight container in the pantry. Brownies contain butter and chocolate solids so refrigerating will make the brownies harder and they will lose flavour until they return to room temperature.
5. Should you allow brownies to cool in the pan?
   • Yes, always cool brownie in the pan. When they’re warm they are much more delicate and difficult to handle.
6. When should you cut brownies?
   • Always wait until the brownies have cooled completely before attempting to cut them into squares.
7. What is the best method to cut brownies neatly?
   • I like to place the brownies in the fridge prior to cutting. This will firm up the slab.
   • Then use a hot, dry knife to press straight cuts into the brownie, clean the knife in hot water and dry thoroughly between each cut. (have a jug of hot water and a tea towel ready to use between each cut)
   • Press the knife into the brownie in one motion. Don’t use a sawing action.
   • Use a large sharp knife, not a serated knife.

Other Thermomix Brownie Recipes

If you’re looking for another delicious variation of this recipe, take a look at some of my favourites.

The Nutella double chocolate brownie recipe is a two-layered fudge brownie that is surprisingly quick to make.

Conventional Chocolate Brownie Method

This recipe started life as a stovetop, melt and mix style brownie. I’ve included the directions below for any non Thermomix users.

1. Preheat the oven to 170 degrees celsius and line a brownie tray with baking paper.
2. Melt butter and chocolate in a saucepan over a low heat. Stir until smooth.
3. Remove chocolate from heat, add the sugar. Stir until combined.
4. Add the flour, baking powder, cocoa, vanilla and then the eggs.
5. Beat the batter quickly by hand to prevent the eggs “cooking”.
6. Once the batter is combined pour the mixture into the prepared brownie tray.
7. Bake for approximately 50mins depending on your oven.
8. Allow to cool in baking pan.

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

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Thermomix Brownie Recipe

Julie Carlyle

My Thermomix Chocolate Brownie is the ultimate decadently rich, chocolate dessert.

5 from 5 votes

Print Recipe

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

Servings 20 pieces

Calories 180 kcal

Equipment

• Thermomix
• Brownie Tin

Ingredients

 

MetricUS Customary

 

1x2x3x

• 200 g dark chocolate broken into bits
• 120 g butter room temp
• 200 g sugar 1 cup
• 140 g plain flour 1 cup
• 1 tsp baking powder
• 25 g Dutch process cocoa powder 1/4 cup
• 3 eggs
• 1 tsp vanilla

Instructions

 

• Preheat the oven to 170 degrees Celsius.
• Line a brownie tray with baking paper.
• Place the chocolate pieces to TM Bowl. Chop 3 sec/Speed 9.
• Add butter and sugar to the chocolate. Melt 7 min/60 degrees/Speed 1.
• Place flour, baking powder, cocoa powder, vanilla and eggs to the TM Bowl. Combine 10sec/Speed 5
• Pour the brownie batter into the prepared tin. 
• Bake for 50 minutes or until cooked through when tested with a skewer.
• Allow the brownie to cool in the tin.

Notes

Please see notes on cooking the brownie, everyone’s oven is different so it is important to watch the brownies as they cook. They should still be a little moist but no batter should be uncooked. 

 

Cool brownies in the tray.

 

The brownies are much easier to cut neatly if they have been refrigerated or frozen prior to cutting. 

Serve at room temperature.

Nutrition

Calories: 180kcalCarbohydrates: 21gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 38mgSodium: 55mgPotassium: 129mgFiber: 2gSugar: 12gVitamin A: 189IUCalcium: 24mgIron: 2mg

Keyword Brownie, Chocolate, chocolate brownie, snack, sweet

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