Thermomix Ultimate Chocolate Brownie Recipe
This rich, dense, fudgy brownie is designed for Thermomix users who want a bakery-style brownie with a shiny top, deep chocolate flavor, and a soft, moist center. It combines ideas commonly used in Thermomix brownie recipes, including dark chocolate, butter, eggs, sugar, and a relatively small amount of flour for maximum fudginess.
Ingredients
250 g dark chocolate (70% cocoa), broken into pieces
220 g unsalted butter, cut into cubes
380 g caster sugar
6 large eggs
1 pinch salt
150 g plain flour
40 g cocoa powder
2 teaspoons vanilla extract
150 g pecans or walnuts, roughly chopped (optional)
100 g chocolate chips (optional)
Preparation
Preheat your oven to 170°C fan or 180°C conventional.
Grease and line a 23 cm square baking tin with baking paper, ensuring the paper extends over the sides to make removal easier after baking.
Place the dark chocolate into the Thermomix bowl. Chop for 10 seconds on speed 8. Scrape down the sides of the bowl.
Add the butter and melt together for 4 minutes at 50°C on speed 2. The mixture should become smooth, glossy, and completely melted. If any chocolate pieces remain, heat for an additional minute.
Add the sugar and mix for 20 seconds on speed 4.
Allow the mixture to cool slightly for about 3 minutes. This prevents the eggs from cooking when added.
Add the eggs one at a time while mixing on speed 4. Once all eggs have been added, continue mixing for 40 seconds until the mixture becomes thick and glossy.
Add the vanilla extract and salt.
Add the flour and cocoa powder. Mix for 15 seconds on speed 3. Scrape down the bowl and mix again for 10 seconds if necessary. Do not overmix.
If using nuts and chocolate chips, add them now and fold through using Reverse mode for 15 seconds on speed 2.
Pour the batter into the prepared baking tin. Smooth the surface with a spatula.
Gently tap the tin on the countertop several times to remove large air bubbles.
Bake for 35–45 minutes. The exact baking time depends on your oven and the texture you prefer. For a gooey brownie, remove when the center still has a slight wobble. For a firmer brownie, bake a few minutes longer.
Remove from the oven and allow the brownie to cool completely in the tin. This step is important because the brownie continues to set while cooling.
For the best texture, refrigerate for 2–3 hours before slicing. This creates an extra fudgy interior and cleaner cuts.
Serving Suggestions
Serve warm with vanilla ice cream.
Drizzle with chocolate sauce and caramel sauce.
Dust lightly with cocoa powder.
Top with fresh strawberries, raspberries, or blueberries.
Add whipped cream and toasted nuts for a restaurant-style dessert.
Storage
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week.
Freeze individual portions for up to 3 months. Thaw at room temperature before serving.
Extra Fudgy Version
Replace 50 g of the flour with an additional 50 g dark chocolate.
Add 1 tablespoon espresso powder to intensify the chocolate flavor.
Mix in 150 g milk chocolate chunks for melted chocolate pockets throughout the brownie.
Luxury Brownie Variation
Add 100 g caramel pieces.
Add 100 g toasted pecans.
Swirl 4 tablespoons peanut butter through the batter before baking.
Finish with a light sprinkle of sea salt immediately after baking.
Professional Tips
Use high-quality dark chocolate containing at least 70% cocoa.
Do not overmix after adding flour.
Avoid overbaking; brownies should appear slightly underdone in the center when removed from the oven.
Cool completely before slicing.
Use a large sharp knife cleaned between cuts for perfectly neat squares.
The brownie will taste even better the next day because the chocolate flavor develops further overnight. This style of Thermomix brownie produces a rich, moist center with a thin crackly top and intense chocolate flavor.
