- TM 31
Ingredients
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- 1 lemon, (juice and rind peeled off with a potato peeler)
- 150 g Raw Sugar or Rapidura
- 100 g Butter, diced and softened
- 50 g cream cheese, (or sour cream)
- 2 eggs
- 150 g bakers flour, (or plain flour)
- 1 tsp Baking Power
- 1 pinch Sea salt, fine
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180c
Put sugar and lemon peel in TM bowl and blitz for 10 seconds, speed 9. Scrape down
Insert butterfly
Add softened butter (make sure butter is soft or it may damage your butterfly) and cream cheese, and whip on speed 4 for 2 minutes or until creamy
Remove butterfly and lick clean
Add 2 eggs, pinch of salt and juice of the lemon and mix on speed 6 for 6 seconds
Scrape down, add flour and baking powder and mix on speed 4 for 3 seconds* or until just combined.
Pour mixture into a lined brownie or similar tin and bake for 20-25 minutes until set in the centre and edges are just starting to turn golden.
Tip
Make sure your butter is soft, or it may cause your machine to wobble and overwork the dough.
Don't be tempted to over mix as doing so releases the glutens in the flour and will make tough brownies. It is ok to see a little white flour around the sides, you can incorporate that into the mixture as you scrape it out into your tin.
Brownie will look quite pale when cooked. You can dust it with some icing sugar if you like.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
How much lemon juice please? I have home grown lemons and that are super juicy. So a whole lemon is about 80-100g of juice 😅
Just them today and taste nice and lemoney. More like a cake than brownie. Still nice though.
Lovely and lemony and light. I used whole lemon which added to the lemon taste. I substituted 50 grams of the flour with LSA and chia seeds to add fibre, used cream instead of cream cheese just to use up some leftover cream and baked at 160 degrees fan forced and it turned out really well. Thanks for the recipe.
Nice recipe but defiently not what I would call a brownie, it is a delicious cake though, Ive added a vanilla icing and its a hit with my partner.
VERY YUM
Just made for fussy 8yo & 3yo, they loved it and want more. Still warm out of oven. I'm hoping it freezes so I can pack for lunch. Might have to make double otherwise none will make it to the freezer.
Just made this for my visitors this weekend, looks Delish, thanks so much
I used half buckwheat and half gf plain flour, also 3 tablespoons milk powder and texture looks great. Not runny, like when converting most normal recipes to GF. Good one
Delicious! Thanks for posting this recipe! First batch was finished in 15 mins and now the kids have asked if I can make more for school lunches!
Absolutely delicious
Nice hot with lemon custard
I cant rave highly enough about these brownies!!!!! They are magic, everyone loves them. Light, moist, just perfect , especially with icing sugar dusted on top. I make a double batch without varying any prep or cooking time and they are perfect every time. Thanks for the recipe! Be sure to really soften your butter though.
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