Friday, 28 September 2012

Red Velvet Cheesecake Brownies | Thermomix Recipes


120g unsalted butter, diced
60g dark chocolate buttons
200g castor sugar (pre-made with your Thermomix)
2 large eggs
1 ts vanilla extract
1 ½ ts red food colouring
100g plain flour
¼ ts salt
Cheesecake topping
250g cream cheese
70g pre made castor sugar
1 large egg
½ ts vanilla extract


Preheat oven to 170-180°c. Prepare a lamington tin with baking paper in the base and extending up the sides (this will make it easier to lift out the brownie when it cools)
Mix dark chocolate buttons and butter, 50°, speed 1, 5 minutes until melted and smooth
Add 200g sugar, vanilla, colour and eggs. Mix for 5 seconds, speed 4.
Add flour and salt. Mix for 5 seconds, speed 4 until flour is just incorporated.
Pour into prepared lamington tin and spread across base (then lick spatula, hiding in pantry to do so if you have small children watching who may want to share)

Cheesecake topping
Mix cream cheese, remaining sugar, egg and vanilla 1 minute speed 4
Spoon mixture onto top of base in 6 or so big dollops. Swirl cheesecake topping across the base with a knife or your spatula tip
Cook for 30 minutes or until cheesecake topping is set. Allow to cool in tin completely before removing

Friday, 21 September 2012

Sticky Pear Ginger Cake | Thermomix Recipes

This has been one of my family favourite recipes for years, so I adapted it to simplify it for the Thermomix. It tastes amazing warm or at room temperature, and tastes great with a dollop of sour cream or natural yoghurt (made in the Thermomix of course!)


140g golden syrup
100g dark brown sugar
125g butter, diced
250g self raising flour
1 ts bi-carb soda
1 Tb ground ginger
310g milk
1 large egg
2 pears - peeled, cored and diced


Cook butter, golden syrup and sugar on 90c, 5 minutues, speed 2
Add dry ingredients, milk & egg, mix speed 4, for 4-5 seconds (until dry flour is just combined, don't be tempted to over mix as this will keep it light and fluffy)
Add pear pieces, mix reverse speed 2, 3 seconds

Line a square cake tin with baking paper, add mixture and bake 180c for 60 mins or until cooked (test with a wooden skewer, it is ready when it comes out clean)
Cool in tin for 10 minutes, then cool on a wire rack until cold

Always tastes better the next day!!

For a richer flavour, use 70g golden syrup and 70g of treacle.

This is my recipe, if you would like to share it please give credit and link back to my blog or facebook page