115 g dark chocolate
100 g butter
250 g sugar
3 large eggs
10 ml vanilla
180 g quinoa flour (approximately 150 g quinoa milled)
100 g milk
1 cup nuts (e.g. pecans, hazelnuts, walnuts)
Preheat the oven to 180˚C and line a 21-22 cm round baking tin with baking paper.
Place chocolate and butter into Thermomix bowl and grind for 5 seconds on Speed 9. Melt the combined chocolate and butter for 6-8 minutes on Soft Speed at 50˚C or until melted.
Add sugar and mix for 5 seconds on Speed 4. Leave to cool in bowl for 5 minutes.
With blades rotating on Speed 3-4, add eggs through the hole one at a time through hole in lid until combined.
Add vanilla, quinoa flour and milk and combine for 1-2 minutes on Interval Speed. Watch the mixture through the hole in lid and stop when it looks combined…don’t over mix.
Pour mixture into a slice tin lined with baking paper. Sprinkle nuts over and press down. Bake for approximately 20 minutes being careful not to over cook. Check brownies are ready by using a toothpick poked into the middle of the pan – it should come out with a few crumbs on it. Cool in the tin for 15 minutes before slicing.
This recipe is good for gluten free if you use gluten free chocolate.
Recipe contributed by Jean O’Donnell