Cake/ Dessert/ Non Thermomix/ Thermomix

20 Second Milo Brownies

Chewy Chocolaty Milo-y goodness – yes please!!!

This is a super easy brownie recipe. It takes 20 seconds to mix with a Thermomix, and can be mixed in 1 bowl if you don’t have a Thermomix!

This is a variation to the traditional chocolate brownie and is super quick and easy to make! The Milo is the hero of this brownie, and adds to a nice chewy texture! Keep in mind that the amount of sugar is due to the ‘chocolatiness’ of this brownie being from Milo and cocoa powder. Traditional brownies are generally made with melted chocolate (and less sugar as the chocolate has sugar in it). If you prefer a traditional type brownie, and if you love dark chocolate, try my Double Dark Chocolate Brownies which are also super delish!

Add all ingredients to the bowl
Β 
Mix 20 Seconds/Speed 5
Β 
Pour and spread into square baking tin (the mixture is quite sticky)
Β 
Bake for 25 – 30 minutes at 170 degrees (preheated)
Β 
Once cooked and cooled, cut up into squares to serve


20 Second Milo Brownies

Print Recipe
Cooking Time: 30 minutes

Ingredients

  • 170 grams plain flour
  • 170 grams oil (any - vegetable, rice bran, grapeseed, coconut etc)
  • 300 grams sugar
  • 3 eggs
  • 20 grams cocoa powder
  • 60 grams Milo
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add all ingredients to the bowl and mix 20 seconds/Speed 5.

4

Pour into square baking tin and bake for 25 - 30 minutes.

5

Leave to cool on the bench before cutting up into squares.

6

METHOD (1 bowl method):

7

Preheat oven to 170 degrees.

8

Add all ingredients to the bowl and mix with a wooden spoon/spatula until all ingredients are combined.

9

Pour into square baking tin and bake for 25 - 30 minutes.

10

Leave to cool on the bench before cutting up into squares.

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6 Comments on "20 Second Milo Brownies"

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Bek
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Can I omit cocoa and use all milo?

Sophia Brown
Guest

Yes you sure can!

Anonymous
Guest

can i substitute oil with butter? How does it change the texture?
Thanks! πŸ™‚

Sophia Brown
Guest

Yes you sure can!

Jannetta Christina Rahardjo
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This comment has been removed by the author.

Anonymous
Guest

In my experience, using oil results in a more moist cake compared to using butter. I am soooo gonna try this! Thank you Sophia for sharing this recipe!

July 23, 2016 8:4

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