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1 Salted Almond Brownies

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Salted Almond Brownies

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Ingredients

16 portion(s)

  • 150 g olive oil
  • 130 g medjool dates, (8) pitted
  • 170 g raw almonds
  • 100 g Dark Chocloate, (min 70% cocoa solids), cut in pieces
  • 150 g Maple syrup
  • 60 g Milk of your choice
  • 15 g Vanilla Bean Paste
  • 150 g spelt plain flour
  • 50 g cocoa
  • 1/2 teaspoon flaky sea salt, plus extra for sprinkling
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  • 6
    58min
    Preparation 18min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
  • 9
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Recipe's preparation

    Method

  1. 1. Preheat oven to 160C. Grease and line a square brownie tray (20cmx20cm) with baking paper and set aside.

    2. Place pitted dates in a bowl and cover with boiling water. Allow to soak for 15 minutes.

    3. Place only 70g almonds in mixing bowl and chop 3 sec/speed 4. Place in a bowl and set aside.

    4. Place dark chocolate in mixing bowl and chop 4 sec/speed 5. Place in bowl with almonds and set aside.

    5. Place remaining almonds and 75g water in mixing bowl and blend 1 min/speed 8. Scrape down sides of mixing bowl with spatula. Repeat as needed until a smooth consistency is achieved.

    6. Drain dates and add to the mixing bowl. Add olive oil, maple syrup, milk and vanilla paste and blend 15 sec/speed 5. Scrape down sides of mixing bowl with spatula.

    7. Reserve 2 tablespoons of the chopped almonds and chocolate and add the rest of the nuts and chocolate to the mixing bowl. Add flour, cocoa and sea salt and blend 10 sec/reverse/speed 4.

    8. Transfer batter into prepared tin and scatter over reserved almonds and chocolate and a few flakes of sea salt. Bake for 35-40 minutes until slightly firm to the touch – you still want the centre to be fudgy.

     

    9. Remove from oven and allow to cool. Cut into 16 squares and enjoy in moderation.

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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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Comments

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  • Used dried mango instead of dates - worked a...

    Submitted by Deborah R on 2. March 2020 - 00:00.

    Used dried mango instead of dates - worked a treat!

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  • This was a lovely brownie. My

    Submitted by ybevans on 3. October 2016 - 14:01.

    This was a lovely brownie. My gluten intolerant son very much enjoyed it and so did everyone else! I used walnuts and gluten free plain flour as this is what i had available and it worked beautifully.

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