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MasterChef 'Extreme Brownies' Recipe



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Brownie Batter

  • 440 g rapadura sugar or raw sugar
  • 1 tsp baking powder
  • 65 g Dutch cocoa, (plus extra for dusting)
  • 100 g plain flour
  • 200 g dark chocolate, (55% cocoa solids - broken into pieces)
  • 225 g unsalted butter, roughly chopped
  • Large pinch of salt
  • 4 eggs, lightly beaten
  • 1 tbsp vanilla extract

Recipe's preparation

    Extreme Brownies
  1. Preheat oven to 160C

    Grease and line a 20cm square cake tin and set aside

  2. Place sugar into mixing bowl and mill 3 - 4 sec / speed 9

    Add baking powder, cocoa and flour and mix 5 sec / speed 10

    Remove from mixing bowl and set aside

  3. Place chocolate into mixing bowl and chop 1 - 2 sec / speed 5 or until it roughly resembles approx. 1cm chunks.

    Remove from mixing bowl and set aside in a separate bowl.

  4. Place butter and salt into mixing bowl and melt 2 - 3 mins / 60C / speed 2.

    Once melted, leave in mixing bowl and allow to cool to 37C.

  5. Add flour mixture and eggs and mix approx. 30 sec / speed 3 or until combined.

    Scrape down sides of bowl.

    Add chocolate and vanilla and mix 10 - 20 sec / Reverse / speed 2 or until combined, using spatula to assist.

  6. Spoon mixture into prepared tin, using back of a spoon to spread evenly.

    Bake for 1 hour or until top has risen (it may dip slightly in the middle) and a skewer comes out clean or with a few crumbs attached.

    Allow to cool completely in the tin.


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