Ingredients
Batter
- 150 g Butter, 1cm cubed
- 45 g Cacao (Raw)
- 4 eggs
- 250 g raw sugar
- 120 g plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract, or paste
- 175 g walnuts
Chocolate Butter Icing
- 200 g raw sugar
- 100 g Unsalted butter, softened
- 1 tablespoon Cacao, Raw, or to taste
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 160 degrees and line a deep slice tray.
2. Place cubed butter into
"Closed lid" and melt 2 minutes / 65 degrees / speed 2.3. Add cacaoo and mix 15 seconds / 65 degrees / speed 2. Scrape sides down.
4. Insert butterfly whisk and add 1 egg at a time. Beat for 10 seconds /speed 3 in between each addition.
5. Add in sugar and vanilla mix 20 seconds / speed 2. Scrape down sides of bowl.
6. Add in plain flour and baking powder and walnuts, mix for 15 seconds / speed 2. Scrape down sides and repeat for a further 15 seconds /speed 2.
7. Take butterfly out and mix 5 seconds / speed 8 (or lower sp if bigger chunks desired).
8. Spread into slice tray and bake for approx 50 minutes.
Allow to rest for 20 minutess before icing.
1. Place Raw Sugar in the TMX bowl and mill for 20 seconds / speed 10.You now have icing sugar.
2. Add Cacao into the TMX bowl and sift 10 seconds/ speed 7.
3. Put icing sugar/cocoa mixture aside.
4. Clean and dry mixing bowl.
5. Insert butterfly.
6. Cream butter 1 min/speed 4 or until light and fluffy.
7. Scrape down sides of TMX bowl.
8. Beat on speed 4 whilst gradually adding icing sugar/cocoa mix through the hole in lid until icing is smooth (approximately 2 minutes).
9. Scrape down sides of TMX bowl. Beat again for 1 minute/speed 4.
10. Put butter icing into your piping bag and let it sit in the fridge before using (this will help it to keep its shape once piped).
Put the Iced Brownies inside an airtight container to store.
Enjoy!
Double Choc Walnut Brownie Batter
Chocolate Butter Icing
Getting Ready to Eat
Tip
If you are after a fudgier style brownie just cook for 5-10 mins less.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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