Well I have been making these Chocolate Chunk Brownies for about 25 years, but it wasn’t till I went to a wonderful Chocolate Masterclass with Janie Turner, That I remembered this fabulous recipe that I had not made in so long. Then a friend rang me and said “do you have a good gluten free brownies recipe and can you make enough for 80 people for a party?” Obviously I said yes and then I have made it every chance I’ve gotten since.
The beginning of this brownie recipe were from a student at the college I was teaching at (yes I use to be the head of a vocal faculty in Sydney in my other life) and she use to make these yummy brownies and bring them to everything. Naturally I asked her for the recipe and have tweaked it to the fantastic delicious rich chocolatey gluten free goodness it is today.
I make it in a loaf tin and it cuts into about 24 pieces, or 48 if you cut them in half again (which you can as they are very rich) If you don’t want double chocolate, you can substitute with some nuts or dried fruits, but let face it you want your brownie to be as chocolate as it can be.
Before and after
Ingredients
250g block dark cooking chocolate
125g butter
1 cup sugar (200g)
1 teaspoon vanilla
3 large eggs
1/3 cup arrowroot (50g)
1/3 cup cornflour (50g)
1/3 cup cocoa (50g)
250g extra milk, white or dark cooking chocolate.
Method
1. Prepare a 30cm x 15cm loaf tin with baking paper and preheat oven to 170° C.
2. Melt chocolate, butter and sugar together over a low heat in a sauce pan.
3. Add vanilla and beaten eggs to mixture and beat in well.
4. Add all dry ingredients and mixture until just combined.
5. Break the milk/white/dark chocolate into single pieces and mix through.
6. Pour ingredients into prepared tin and bake for 25-30 minutes It should have almost no wobble in it.
7. Leave in the tin to completely cool, then place the whole brownie in the fridge. Do not cut the brownie until it is completely cold (otherwise it is just too difficult because of the ooze chocolate chunks) then leave it out covered to get to room temperature before eating.
Don’t forget these delicious brownies are best made the day before, cut cold and left to rest at room temperature for a few hours before serving, otherwise the oosey chocolate chunk inside go everywhere, but if you like that sort of thing, go for it!
TM31, TM5 and TM6 Compatible
Thermomix Method
1. Prepare a 30cm x 15cm loaf tin with baking paper and preheat oven to 170° C.
2. Break the first lot of 250g of 70% dark chocolate in individual pieces and weigh in the chocolate , butter and sugar into the mixing bowl and melt 10 minutes/50D/speed 2, MC off. (check to see if all the chocolate has melted, if not scrape down the sides of the bowl and melt for another 2 minutes/50D/speed 2).
3. Scrape down bowl and add cocoa, arrowroot, cornflour, vanilla and eggs, mix 5 seconds/speed 4.
4. Scrape down the sides of the bowl and lid. Break the milk/white/dark chocolate into single pieces and add to the mixing bowl mix 15 seconds/reverse/speed 3.
5. Pour ingredients into prepared tin and bake for 25-30 minutes. It should have almost no wobble in it.
6. Leave in the tin to completely cool, then place the whole brownie in the fridge. Do not cut the brownie until it is completely cold (otherwise it is just too difficult because of the ooze chocolate chunks) then leave it out covered to get to room temperature before eating.
TIP: After you have scraped everything out of the bowl, put it on turbo for 1 second and then scrape again, you will have gotten everything off the blade and given you another serve or brownie ( cause we can’t waste these babies).
These babies freeze really well cut in an airtight container and you can make multiply batches in the thermomix without cleaning the bowl…. my record is 5 (I was catering and they wanted Brownies for the birthday cake) so you only have to clean up one bowl.
I hope you enjoy this delicious rich treat.
Enjoy Irresponsibly and Happy Cooking!
Liz xx
Liz xx
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