I am having fun working through I love chocolate, the Thermomix book which not only weighs a kilo, but making and eating the recipes ensures you put on a kilo! Like Dani Valent's In the Mix book which I featured in a previous post it features the recipes of several established, talented chefs who use their Thermomix in inventive and interesting ways.
I adapted John Slattery's chocolate pecan brownie recipe for my fundraising effort.
200g dark chocolate
40g strong coffee ( I use an espresso measure of nespresso)
120g soft cubed butter
220g caster sugar (grind this first from granulated)
Seeds from a vanilla pod ( don't forget to add the pod skin to your jar of vodka infused pods)
2 whole eggs and 1 egg yolk
130g plain flour
1 tsp baking powder
A pinch of salt
20g of cocoa powder – I used Mexican cocoa powder, you could ring changes with powdered salted caramel)
100g pecans broken (take care if you pulse in TM or it will be powder!)
A 20x30cm throw away tray bake foil tin is perfect for this. preheat y,our oven to 180°C. I used the baking oven of the aga.
Melt the chocolate and coffee in the TM bowl at 50°C for about 5 minutes, sp 2.
Add all the ingredients except the pecans ( if using) and mix for 30 seconds speed 5.
Add pecans and stir gently on reverse action speed 3 for 15 seconds.
Tip into the foil tin ans spread evenly with a palette knife.
Bake for 20-25 minutes. I like my brownies gooey so I tend towards 20 minutes, but all ovens are different.
I scattered some white chocolate drops onto one tray before baking.