Ingredients
Brownies
- 120 g Raw macadamias
- 80 g 85% dark chocolate, roughly broken up
- 400 g previously roasted sweet potato or pumpkin, peeled (this is about 2 medium sized sweet potatoes)
- 100 g Rice malt syrup
- 60 g coconut oil
- 40 g Coconut Flour
- 30 g raw cacao powder
- 1/2 teaspoon Vanilla powder
- 1/4 teaspoon bicarb soda
- pinch sea salt
- 3 eggs
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees.
Add macadamia nuts & chocolate to bowl. Chop speed 4, 3-5 seconds (or until chopped to your liking) or if you like random chunky chopped nuts -
"Closed lid" Turbo, 1 second, 2-3 times. Set aside for later.Puree sweet potato or pumpkin. Speed 4, 5-10 sec until smooth. Scrape down bowl.
Add all ingredients except nuts. Mix speed 5, 5 sec. Scrape down bowl and mix another 5 sec, speed 5.
Add chopped nuts & chocolate. Stir through.
"Counter-clockwise operation" speed 4, 5-10 seconds until combined.Pour into brownie/slice tin and bake for 25-30mins at 180 degrees. This is a very moist brownie so it can be hard to tell when it's cooked... keep an eye on it so it doesn't burn!
Brownies
Tip
Roast the sweet potato or pumpkin whole at 180 degrees for 45min-1hr and then scrape out the flesh to puree it.
I've also done a mix of macadamia and brazil nuts which is delicious and the brazil nuts add extra nutrients. You can use any nuts you like!
Brownie recipe converted from Sarah Wilson's I Quit Sugar Chocolate Cookbook
This makes more than the picture... they started to eat them before I managed to get a photo!!
Thermomix Model
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Recipe is created forTM 31
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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.
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Comments
Delicious recipe - thank you! I didn't have any macadamia nuts not spilt between brazil and walnuts. I also subbed agave syrup and maple syrup as I didn't have rice malt syrup. Used pumpkin as that what was in the fridge. Awesome - kids love it!
Thanks for making me look like a kitchen rock-star -- my bookclub ladies loved this! I used agave syrup instead of rice malt syrup, and it was fine.
-----------------------------Goddess For Life coach and mentor www.igoddess.com
yum, easy, thanks
Moist, rich and delicious! Thank you for posting!
Thanks for this recipe - My 4yo daughter is begging for more as we speak. I used walnuts for the nuts and used avocado oil instead of the coconut oil, and added a little more coconut flour. Great Results! Will be making again! Really great to see some healthier recipe options.
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