Just tell yourself that dark chocolate is loaded with nutrients that can positively affect your health and it is one of the best sources of antioxidants on the planet, as you cut another piece. These are very rich, and should be consumed in great quantities! (Kidding, a small piece is more than enough!) 

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NEED:

Brownies:

250g raw sugar

20g cacao nibs

200g Chocolate dark callets

40g dark cocoa powder 

1 pinch pink salt flakes

1 tsp vanilla bean paste

200g unsalted butter, cubed

250g plain flour or bakers flour

3 large eggs

85g shelled pecans

Brew Choc Ganache:

100g brewed Brew Choc liquid

150g dark chocolate, in pieces

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DO:

Preheat oven to fan forced 170C and line a 20x20cm baking tin with paper. Set aside. 

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Place sugar and cacao nibs into the Thermomix bowl and mil 20 sec/speed 10.

 

Add cocoa, chocolate, salt, vanilla and butter and chop 10 sec/speed 8. Melt 10 min/90C/speed 2. 

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Add flour and eggs and blend 20 sec/speed 6. Scrape down the side of the bowl, add pecans (or any other nuts) and blend 4 sec/speed 5. 

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Scrape into prepared tin, tap on the counter to level, bake for 30 minutes or until inserted skewer comes out just a little sticky. Cool before spreading with ganache.

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Make the ganache by pouring hot Brew Choc liquid over the chocolate in a clean thermomix bowl. Blend 1 min/speed 5. Scrape out the Thermomix bowl and into a ceramic or glass bowl to cool and thicken before spreading onto the cooled brownies. 

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Serve ASAP! (Though they do taste great cold the next day.)

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