Ingredients
Method
- Preheat oven 170C.
- Line a 22cm Square cake pan or large slice tray.
- Sift flour, cocoa and baking powder.
- In a saucepan over medium heat, stir together brown and white sugars with butter until butter is melted.
- Remove from heat and cool 10 minutes.
- Whisk in eggs and vanilla.
- Add the sifted flour, cocoa and baking powder and whisk until smooth.
- Pour into lined pan and bake for 35-45 mins or until cooked to your liking. (some people like a gooey brownie I don't)
- Cool in pan for 20 minutes, remove from pan and either serve warm or continue cooling on cooling rack.
- Cut into desired sized pieces (larger for individual dessert, smaller for morning tea/treat size) dust with icing sugar.
Thermomix Instructions
- Add flour cocoa and baking powder to the bowl and mix 10 sec/speed 5 to sift, set aside.
- Add butter and sugars to the bowl, with MC on cook 5 min/80C/speed 2 or until melted.
- Allow to cool 10 minutes.
- Add eggs and vanilla, mix 10 sec/ speed 3.
- Add sifted dry ingredients, mix 30 sec/ speed 3 or until combined.
- Pour into prepared tray and bake 35-45 minutes.
Notes
Making this Chocolate Brownie gluten free is as simple as replacing regular flour for gluten free flour and making sure your baking powder is gluten free.
I have made this recipe Gluten and Dairy Free and it was very well received, I replaced the butter with Nuttelex.