- TM 6
- TM 5
- TM 31
Ingredients
Red Wine Brownies with Walnuts and Drunken Cranberries
- 180 g red wine
- 60 g dried cranberries
- 60 g walnuts, optional
- 250 g sugar
- 2 level tsp baking powder
- 40 g cocoa powder
- 155 g plain flour
- 180 g dark chocolate, semi-sweet, 2cm pieces
- 120 g Salted butter, cut into 2cm pieces
- 0.5 level tsp sea salt
- 3 eggs, large
- 1 level tsp vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line a baking tray and pre-heat oven to 170 degrees.
- Place bowl onto mixing bowl lid and weigh cranberries and wine. Set aside for approximately 30min - 1 hour or until the cranberries are plump.
- Place walnuts into the mixing bowl, place lid and MC, chop 3 sec/speed 4 (or until desired size). Transfer into a bowl and set aside.
- Place chocolate into mixing bowl, place lid and MC and grate 8 sec/speed 5. Transfer into the bowl with the walnuts and set aside. Clean and dry mixing bowl.
- Place sugar into mixing bowl, place lid and MC and mill 2 sec/speed 9. Scrape down sides.
- Add baking powder, cocoa and flour, place lid and MC and mix 5 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
- Place butter and salt into mixing bowl, place lid and MC and melt 2-3min/60degrees/speed2, until butter is completely melted.
- Add reserved mixture (sugar, baking powder, cocoa, flour) and add eggs one at a time through the hole mixing bowl lid and mix 10-15sec/speed 4 or until combined.
- Add grated chocolate, walnuts and vanilla extract, place lid and MC and mix 20sec/reverse/speed 4 or until just combined.
- Add red wine and cranberries, place lid and MC and mix 10sec/reverse/speed 4.
- Pour batter into prepared tin and bake 30-40min or until a skewer inserted into the centre of the brownie comes out clean.
- Allow to cool completely in baking tray for approximately 1 hour.
Dust with cocoa powder (optional) before slicing and serving.
Tip
Different options:
- use a mix of red wine (150g) and sweet fortified wine (30g)
- use a mix of dark and milk chocolate (suit your desired taste)
Baking tray (24cm external width x 34cm external length x 2.45cm depth) - rose gold bakeware.
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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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.
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