- 150 g butter
- 275 g caster sugar see notes
- 75 g cocoa powder
- 2 tsp vanilla extract
- 3 eggs room temperature
- 75 g plain flour
Preheat oven to 160 degrees celsius fan-forced (320 degrees fahreinheit). Line a 20cm x 20 cm square baking tin (8 x 8 inches) with baking paper. Set aside. Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.
Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Leave in the tin to cool completely.
RECIPE NOTES & TIPS
Caster sugar - if you don't have caster sugar, you can use place regular white sugar into the Thermomix bowl and mix for 10 seconds on Speed 5. Use as a replacement for caster sugar.
Prepare the baking tin - to ensure easy removal of the brownie after cooking, grease and line a 20cm x 20cm baking tin with baking paper.
Don't overcook the brownies - it's important to cook the brownies just until the top is flaky and the centre of the brownies are cooked through when tested with a skewer inserted into the middle.
Storing - store in an airtight container at room temperature for up to 4 days. Do not store brownies in the fridge as they will dry out.
Freezing - brownies can be frozen for up to 3 months. Allow to defrost in the fridge before consuming.
Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 64mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 223IU | Calcium: 11mg | Iron: 1mg