Desserts & sweets

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thumbnail image 1
Preparation time
0min
Total time
0min
Portion
12 slice(s)
Level
easy
  • TM 31
published: 2012/08/02
changed: 2012/08/02
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Ingredients

Brownies

  • 225 grams Dates (pitted)
  • 40 grams good quality cocoa powder, 75-100%
  • 60 grams rice oil
  • 170 grams agave nectar
  • 400 gram can of chickpeas
  • 4 eggs, free-range
  • 1/2 teaspoon baking powder, pre-made in TM
  • 1 teaspoon cinnamon ground

Caramel Sauce

  • 1/3 pod vanilla bean
  • 80 grams cream
  • 65 grams brown sugar
  • 45 grams Butter, chopped

Decoration

  • 1 jar pure cream
  • few sprigs sage or mint
  • 12 Fresh strawberries, unhulled
  • 3 glace fruit of choice, chopped

  • 225 grams Dates (pitted)
  • 40 grams good quality cocoa powder, 75-100%
  • 60 grams rice oil
  • 170 grams agave nectar
  • 400 gram can of chickpeas
  • 4 eggs, free-range
  • 1/2 teaspoon baking powder, pre-made in TM
  • 1 teaspoon cinnamon ground

  • 1/3 pod vanilla bean
  • 80 grams cream
  • 65 grams brown sugar
  • 45 grams Butter, chopped

  • 1 jar pure cream
  • few sprigs sage or mint
  • 12 Fresh strawberries, unhulled
  • 3 glace fruit of choice, chopped
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Recipe's preparation

    Brownies

  1.  

     Preheat fan-forced oven to 160°-180°C

     Measure dates into the TM bowl, and pour over enough boiling water to cover the blades.

     Let sit for 10 minutes.

     Pour off ¼ cup (60g) of the liquid

      Process the rest on Speed 8 for 10 seconds.

     Add cocoa, rice oil and nectar.

     Mix on Speed 4 for 10 seconds.  Set Aside.

     

      Blend the chickpeas (pre-drained and rinsed in water using the steaming basket) in the TM bowl, Speed 3 for 20 seconds or until they resemble a smooth paste.

      Add eggs, baking powder and cinnamon and mix on Speed 4 for 20 seconds.

     Return the date mixture and mix on Speed 3 for 10 seconds.

     Pour into a 23cm square silicone baking mold.

      Bake between 30-45 minutes depending on the oven.

      Brownie is cooked if it holds its form when the mold is pulled away at the sides.

     Let sit to cool slightly (10 minutes) then turn out onto a flat surface.  Cut into 12 large squares.

     Arrange on individual serving plates to serve warm with sauce and decoration.

    2. Caramel Sauce

  2.  

           Mill vanilla pod on speed 10 for 35 seconds.

     

          Add cream, sugar and butter.

     

          Cook for 5 minutes 80°C on speed 4.

     Pour over warm brownies.

                                               

    3. Decoration

  3.  

          1 Whip cream in a clean, dry TM bowl on Speed 4 until desired consistency (about 20 seconds)

          Pipe onto brownie using a star shaped piping nozzle.

         Decorate with sage or mint leaves and chopped glace fruit of choice

          Cut strawberries and arrange to the side.

Tip

Can use maple syrup or apricot nector as an alternative to agave nector (which is a bit like honey but less viscous)

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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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REAL-FOOD BROWNIES with CARAMEL SAUCE
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