Preheat your oven to 160 degrees (fan-forced) and line the base and sides of a 20cm square baking tin with baking paper.
Place the sugar, butter, cocoa and cacao powder into your Thermomix bowl and melt for 3 minutes, 65 degrees, Speed 2 (or until meted).Scrape down the sides of the bowl.
Add the eggs and vanilla extract and mix for 10 seconds, Speed 4.
Scrape down the sides of your Thermomix bowl and add the gluten free flour. Mix for 5 seconds, Speed 4 before scraping down the sides and mixing for another 10 seconds, Speed 4.
Pour the brownie mixture into the prepared tin and gently smooth the surface with the back of a large spoon.
Place the brownies into the oven to bake for 35 minutes (or until cooked through when tested with a skewer).
Carefully remove the cooked brownies from the oven and allow them to cool in the tin before removing and cutting into pieces .
Notes
RECIPE NOTES & TIPS
You can use a combination of cocoa/cacao or use all cocoa powder if you prefer
Choose a gluten free plain flour (not self raising flour) to keep the brownies rich and dense
Scrape down the sides of the Thermomix bowl occasionally during mixing.
To test if the brownies are ready, insert a skewer into the centre. The brownies are ready when the skewer comes out with a smear of rich, cooked brownie on it.
Allow the brownies to cool completely in the tin before removing.
Serve the brownies at room temperature or warm up and serve with ice-cream or cream.
Store in an airtight container at room temperature for up to 4 days.
Freeze in an airtight container (with a sheet of baking paper between each layer) for up to 3 months. Allow to defrost at room temperature.