Preparation time
40min
Total time
1h 50min
Portion
10
piece(s)
Level
easy
Ingredients
Caitlin's Loaded Brownie
- 230 g Butter, Cut into pieces
- 440 g brown sugar
- 1 tsp baking powder
- 70 g Dutch cocoa powder
- 100 g plain flour
- 200 g chocolate, broken into pieces
- 1 pinches salt
- 4 eggs
- 1 tbsp vanilla extract
Caramel
- 790 g sweetened condensed milk, (2 cans)
- 120 g Butter
- 100 g golden syrup
Topping
- 250 g dark chocolate, broken into pieces
- 40 g Butter
- oreo biscuit, chocolate chunks, any yummies of your choice, for decorating
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 160 degrees. Grease and line a square cake tin (20cm) and set aside.
- 2. Place sugar in mixing bowl and mill 4 sec/ speed 9.
- 3. Add baking powder, cocoa and flour and mix 5sec/speed 10. Transfer into seperate bowl andset aside.
- 4. Place chocolate in mixing bowl and grate 2-4sec/speed 5 or until chopped into small piecess approx. 1cm. Scrape down sides of mixing bowl with spatula. Transfer into seperate bowl and setaside.
- 5. Place salt and 230g butter into mixing bowl and melt 2-3min/60 degrees/speed 2 or untilbutter hasfully melted. Allow mixture to cool to 37 degrees in bowl.
- 6. Add reserved cocoa mixture and eggs and mix 30-35sec/speed 3 or until well combined. Scrape down sides with spatula.
- 7. Add grated chocolate and vanilla extract and mix 10-20sec/
"Counter-clockwise operation" /speed 3 with aid ofspatula. - 8. Pour mixture into prepared tin and use spatula to spread batter evenly. Bake for 50-55mins (160 degrees) or until a skewer comes out clean.
- 9. Allow to cool completely in tin (approx 30mins). Meanwhile make caramel layer.
- 1. Clean and dry mixing bowl.
- 2. Place condensed milk, butter and golden syrup into mixing bowl and cook 20min/100 degrees/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid.
- 3. Pour caramel filling mixture over cooled base in tin, then bake for a further 10mins (160 degrees) and set aside. Clean and dry mixing bowl.
- 1. Place chocolate into mixing bowl and grate 5sec/speed 8. Scrape down sides of mixing bowl with spatula.
- 2. Add butter and melt 2min 30sec/50 degrees/speed 2, or until butter and chocolate are melted.
- 3. Pour melted chocolate mixture over caramel, then add the toppings of your choice. Place into the refrigertor for approx 1 hour or until set. Once set, cut into slices and enjoy!
Preparation
Caramel
Chocolate Topping
Thermomix Model
-
Recipe is created forTM 6
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.
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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