Step 1

Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.

Step 2

Place the butter into a microwave-safe bowl. Heat for 1 minute.

Step 3

Add the caster sugar, Milo and cocoa powder and stir to combine.

Step 4

Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time. Allow to cool slightly.

Step 5

Add the vanilla extract and the eggs and whisk until combined.

Step 6

Sift the plain flour into the bowl and mix gently.

Step 7

Pour the brownie mixture into the prepared tin and bake for 30 minutes or until cooked through.

Step 8

Leave in the tin to cool completely.

Step 9

To make the mousse, melt the dark chocolate in a microwave-safe bowl on 50% power in 30 seconds bursts until melted (stirring every 30 seconds). Allow to cool slightly.

Step 10

Place the thickened cream, Milo, cocoa powder and caster sugar into a large bowl. Beat with hand-held beaters or a stand mixer until soft peaks form.

Step 11

Add the cooled melted chocolate and continue to beat until firm peaks have formed.

Step 12

Spread the chocolate mousse over the top of the brownie.

Step 13

Place into the fridge for 5 hours to set and then sprinkle with extra Milo before serving.

Step 14

Store in an airtight container in the fridge for up to 5 days.

Step 15

Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.

Step 16

Place the butter into the Thermomix bowl. Melt on 80 degrees, Speed 2, 3 minutes.

Step 17

Add the caster sugar, Milo powder and cocoa powder and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.

Step 18

Add the vanilla extract and the eggs and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides and repeat.

Step 19

Add the plain flour and mix on Speed 4, 5 seconds. Scrape the sides of the bowl and repeat.

Step 20

Pour the brownie mixture into the prepared tin and bake for 30 minutes or until cooked through. Leave in the tin to cool completely.

Step 21

To make the mousse, place the dark chocolate into the Thermomix bowl and mix for 5 seconds, Speed Set aside.

Step 22

Insert the butterfly into the Thermomix bowl. Add the thickened cream, Milo, cocoa powder and caster sugar and mix for 20 seconds, Speed 4.

Step 23

Add grated chocolate and beat for 10 seconds, Speed If the mousse has not thickened, continue to mix in 5 second bursts until thickened (do not over-mix).

Step 24

Spread the chocolate mousse over the cooled brownie. Place into the fridge for 5 hours to set and then sprinkle with extra Milo before serving.

Step 25

Store in an airtight container in the fridge for up to 5 days.