Ingredients
Brownie Mix
- 110 grams extra virgin coconut oil
- 4 eggs, at room temperature
- 200 grams Unrefined Sweetener, (coconut, rapadura, honey, maple syrup)
- 1/2 teaspoon salt, himalayan is best
- 1 tablespoon vanilla extract or 1 vanilla bean, seeded scraped out
- 170 grams Moist Almond Pulp
- 90 grams cacao powder
- 2-3 tablespoons Cacao nibs optional as garnish
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Butterfly
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I'm cooking this todayRecipe's preparation
After making your almond milk, place left over pulp in a container lined with kitchen paper for a few hours or overnight in the fridge. This will drain most off the liquid out, leaving you with moist, not wet, pulp.
Preheat oven to 175oC or 160oC for fan forced. Line a square slice tin with baking paper.
** If your coconut oil is liquid, Go to next step **
If your coconut oil is solid, weigh into bowl and melt, 1 minute, 60oC degrees, Speed 2, or until liquid. Pour into bowl and set aside. No need to clean bowl.
Place butterfly into bowl. Add in eggs, sugar and salt. Whip for 2 minutes, 37oC, Speed 4. Scrape down sides of bowl and whipe for a further 2 minutes, 37oC, Speed 4. It is important to warm the mixture slightly to stop it seizing when the almond pulp and coconut oil is added.
Add in Vanilla and almond pulp. Mix 2 minutes, 37oC, Speed 2. Activate scales and pour coconut oil then cacao powder through lid. If you have a TM31, weigh these ingredients out, then start the mixing.
Pour mixture into prepared pan, scraping as much as possible out, without removing butterfly. Return bowl to base and do 10 seconds, Speed 4 to splatter any remaining mixture off butterfly to edges of bowl. Remove bowl, take out butterfly and scrape out remaining mixture. Sprinkle with cacao nibs if using.
Bake in oven for 15-20 minutes (until brownies are matte on top and a knife inserted in the center comes out with a few moist crumbs.
Let brownies cool slightly before removing from pan and cutting into 16 pieces.
Tip
Brownies will keep for about 3 days in an airtight container at room temperature.
Recipe converted from The Bonjon Gourmet
//www.bojongourmet.com
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Added 50g dried cranberries as I inadvertently put too much maple syrup and coconut oil in.
Gooey and fabulous. This might become my go-to brownie recipe. Thanks
I love this recipe. I use the total amount of pulp I have from making almond milk and it is around 250g. As well, I make it sugar free, using 200g Erythritol instead of sugar, and increase Coconut oil to 200g. Also used Cocoa Powder 60g, instead of cacao. You can cut it into 18 pieces if you cut into nine squares (3x3) then cut each square in half diagonally - looks very nice!
SandieAndie
Chocolate Almond Pulp Brownies - This is a fantastic use of almond pulp after making almond milk! I usually make a half batch as I make half batches of almond milk, but on my latest cook, I forgot to half the ingredients and ended up having to top up the almond pulp with plain flour (110g almond pulp + 60g plain flour), I also only had 3 eggs - the result was still excellent, but maybe a bit lighter and not quite as rich as the original. Based on this, I think I'll be making full batches from now on and topping up with plain flour if required as they are such a big hit in our house. Thanks for sharing this great recipe! PS: I also love the cacao nibs sprinkled on the top, they really add a nice crunch to the brownies!
So good! I find it hard to let it cool down before I dig in.
I used 130g of agave nectar and reduced cacao to 50g.
Took one look at the mix and thought it was never going to set. 20 minutes later... amazing deliciousness!
The absolute best recipe!! What a great way to use the left over almond pulp and the brownies taste delicious. 1YO son and his 2YO cousin also love them - an awesome little treat. Thanks
Excellent recipe. Thank you!
Love this recipe, make it all the time now as we only drink homemade almond milk so this is my 'go to' recipe for the pulp as it also makes great snack treats for the kids lunch boxes. We are sugar free so have switched the sweetener to 80g of erythritol and cut the cacao down to 60g plus mixing in a few berries too makes them amazing! Don't bother with the nibs either...
turned out great, thankyou
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