Estimated reading time: 6 minutes
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
- 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.
- What do I do if the edges are cooking faster than the middle?
- This could indicate that your oven is too hot. Turn the oven down 10 degrees and continue to watch the brownie.
- 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.
- 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.
- 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.
- When should you cut brownies?
- Always wait until the brownies have cooled completely before attempting to cut them into squares.
- 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.
- Preheat the oven to 170-180 degrees Celsius. (The heat will vary depending on your oven.) Line a brownie tray with baking paper.
- Melt butter and chocolate in a saucepan over low heat. Stir until smooth.
- Remove the chocolate from the heat, and add the sugar. Stir until combined.
- Add the flour, baking powder, cocoa, vanilla and then the eggs.
- Beat the batter quickly by hand to prevent the eggs from "cooking".
- Once the batter is combined pour the mixture into the prepared brownie tray.
- Bake for approximately 50mins depending on your oven.
- Allow to cool in a baking pan.
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Thermomix Brownie Recipe
Equipment
Ingredients
- 200 g dark chocolate 40% cocoa broken into bits
- 120 g salted butter room temp
- 100 g sugar
- 100 g brown sugar
- ½ teaspoon coffee powder *optional
- 35 g plain flour ¼ cup
- 25 g Dutch process cocoa powder ⅛ cup
- 3 eggs
- 1 teaspoon vanilla vanilla paste is what I use
Instructions
- Preheat the oven to 180 degrees Celsius.
- Line a brownie tray or regular sized slice tray with baking paper.
- Place the chocolate pieces to TM Bowl. Chop 5 sec/Speed 9.200 g dark chocolate 40% cocoa
- Scrape down the bowl.
- Add butter and sugar to the chocolate. Melt 7 min/60 degrees/Speed 1.120 g salted butter, 100 g sugar, ½ teaspoon coffee powder, 100 g brown sugar
- Place flour, cocoa powder, vanilla, and eggs into the TM Bowl. Combine 10sec/Speed 535 g plain flour, 25 g Dutch process cocoa powder, 1 teaspoon vanilla, 3 eggs
- Pour the brownie batter into the prepared tin.
- Bake for 40-45 minutes or until cooked through when tested with a skewer.
- Allow the brownie to cool in the tin.
Notes
Nutrition
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
Suzanne says
I loved this brownie recipe - rich and full of flavour -is is not dry at all - but light and very 'chocolatey' - my go to recipe from now on.
Julie Carlyle says
Hi Suzanne
Thank you so much for your kind comments. I love the word chocolatey, I think that discribes them so well.
I appreciate you coming back to leave a rating
Happy Cooking
j
Mel says
Well, to be honest, I thought they were good. For brownies I thought they weren't particularly dense at all and the consistency was pretty awesome, light yet full. They are a tiny bit sweet, but that's just a matter of Taste. I'd be saying thumbs up!
Julie Carlyle says
Hi Mel
Thank you so much for your lovely comment 🙂 It is very reassuring to know that people have tried my recipe and enjoy it. I retested and added some images, but I love this recipe too.
Thank you for leaving a rating.
Happy Cooking
j
Lee M says
Although not terrible these brownies turned out dense and dry. This recipe wasn't for us which is a shame as the ThermoKitchen recipes are usually a hit.
Brett Carlyle says
Hi Lee
I'm so sorry you had this experience.
I am remaking the recipe to test it once again. I will also put pictures up at every stage in case that helps identify a problem or difference between our batters.
The only thing I can think of is over baking can dry out the brownie. It should be taken out when it is only just cooked.
It can be hard to give appropriate times as everyone's oven is different.
Perhaps try 40% cocoa solids dark chocolate as it contains more oil than cheaper cooking chocolate. I will add that to the notes also so no one else uses chocolate melts.
I hope you do try it again.
Julie xx
Marie Coyle says
Hi Julie,
thanks for letting us sample your batch of brownies, they were delicious! moist on the inside and firm on the outside and not too sweet. That was a real unexpected treat.
Marie 🥰
Julie Carlyle says
It was my pleasure Marie, I needed to get a group of people together to taste test the recipe so I thought the Yoga ladies would be perfect 🙂
Thank you so much for coming over and leaving your thoughts.
Julie xx
Karen Vince says
Great for school lunches!
Ash Huynh says
So easy to make in the thermie, a real time saver!
Kerry Ballam says
I love these brownies, the recipe is amazing
Paul Franklin says
The kids make these on the weekend to pack for their school lunches, so convenient
Marg Hanson says
Thank you Julie, they're great
Anja Mackie says
Mine turned out just as pretty as yours! So happy with the results!
Lucinda says
Good recipe but for thermomix would really like the weight rather than cups!
Julie Carlyle says
Hi Lucinda
Thank you for pointing that out. This was one of my earlier recipes so I will have to adjust the recipe for grams.
xx