Ingredients
Mrs P's Chocolate fudge aubergine brownies
- 240 g aubergine, skinned and cubed
- 80 g coconut oil
- 200 g chocolate (80% +)
- 100 g Coconut sugar, if you use sweeteners I would suggest 2tbsp, approx 40g
- 40 g ground almonds
- 40 g cacoa powder
- 2 eggs, around 60g each
- 1/2 tsp baking powder
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Pre-heat oven to 180° c
- Place chopped and skinned aubergine into tm bowl and cover with water
- Bring to boil Sp
"Gentle stir setting" at 100 degrees for 3 mins and then simmer 60 degrees until soft (about 5 minutes) - Drain water using simmering basket (Don't worry that they've shrunk!)
- Immediately place chopped chocolate and coconut oil in to bowl with aubergine and allow to melt, keep mixing sp"Gentle stir setting" till melted (it should all melt in very quickly)
- Mix 5 sec Sp 4-5 till smooth. Scrape down sides. Repeat if necessary
- Add in all the other dry ingredients and mix 5 sec sp 5 until fully combined, now add in eggs and continue to mix 5 sec sp 5 until fully mixed
- Transfer to a brownie tin (lined) and bake on 180°c for 20-25 minutes until fully set and the top slightly cracking
- Using a tooth pick place in to brownie and if it comes out mostly clean then it's ready (don't worry if it comes out a little chocolaty as these are VERY fudgy!)
- Allow to cool and then transfer to a sealed tin / tub. You do not have to keep them in the fridge.
- You can cut them in to 12 large squares or 16 smaller ones
- NotesThey will last in a sealed tub for approximately 3 days.if you put them in the fridge they will turn in to the most incredible chocolate fudge- a completely different consistency!2 for the price of 1
Tip
If you want to add some chopped walnuts, pecans or even add in some superfoods such as dried goji or acai berries then please do so!
Copied from Paleo with Mrs P and this is my first time converting to TM so please feel free to adjust the recipe as necessary.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
This is sooooo yummy even with 100% dark chocolate that I used. I much prefer this consistency to the sweet potato ones I've tried.
Great recipe that made over 20 3cm x 3cm squares, I'm surprised there isn't more positive comments on this.
I reduced the sugar to 40g and still found it plenty sweet enough.
Thanks for the recipe.
Thanks so much for adding this I've always wanted to try a paleo brownie
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