What could be better than a quick yummy Chocolate Brownie! I made these with my Sunbeam Mixmaster but you could easily do them in the Thermomix.
Into a large bowl add
375 grams Nuttelex
1 & 1/2 cups White Sugar
2 tsp Pure Vanilla
1 cup Pure Organic Cocoa (or Cocao)
1 & 1/2 cups Potato Starch
1 tsp Allergy Friendly Baking Powder
Mix well until combined. Pour into two lined 18x28 cm slice tins. Bake in a Moderate Oven (175) for 30-35 minutes. It is better a little undercooked rather than overcooked.
3 tabs Nuttelex
3 tabs Pure Cocoa
1 tab Pure Maple Syrup
1 cup Pure Icing Sugar
1 tab Filtered Water
Combine all the ingredients into a small bowl and mix till well combined and creamy. Add a little more water if needed to bring mixture together.
Frost while Brownie is still warm. Frosting will spread better as it warms.
Will keep in Pantry for a day or two but I like to keep it in the fridge. If you have a smaller family than I do you may like to halve the recipe or freeze one slice and frost it later.
In my house it disappears quickly!