Tag Archives: thermomix brownies

Brownie balls

I was very late to the protein ball party. I shouldn’t have been given my love for peanut butter, but better late than never right? I must also confess to having a MASSIVE girl crush on Zoe Foster Blake so when she mentioned something on her Instagram account about bliss balls and Thermomix I literally went out the next day to stock up on ingredients. However the recipe I found wasn’t the best and the emd result was quite dry. Also I used some Skippy peanut butter that had been languishing in my pantry ever since the husband last made a trip to Costco and got sucked in to their ‘extra crunchy’ sales pitch. 

They lied. 

Also, it has a strongly artificial taste of something which I can’t put my finger on but is definitely not good for you. 

When I decided to give these babies another shot, I discovered that I could literally whip up my own peanut butter too instead of using the stuff in the jar. A very exciting day in this kitchen, lemme tell ya. 


3/4 cup raw almonds or preferred nuts

1 tbs cacao or cocoa powder

12 pitted dates

2 tbs peanut butter

Shredded coconut, optional

2 tbsp maple syrup (the original recipe uses agave syrup and says honey or rice malt syrup are possible substitutes, and also that you might not need as much if using fresh medjool dates which are super sweet.)


Pop cocoa powder, dates and peanut butter into your Thermomix bowl and blend for 20 secs/speed 6.

Add the nuts in and press the turbo button a couple of times until the mixture is well combined and the nuts have been chopped coursely. 

Test the mixture, you should be able to roll a tablespoonful into a ball quite easily. If the mixture is too crumbly, add a touch of water. 

I rolled my balls in shredded coconut to finish them off but you don’t need to do this, I just love coconut and also think that it makes the end product look pretty 🙂 


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Chocolate and cream cheese brownies

I amalgamated a few different recipes that I found to create this Frankenstein brownie. Even by reducing the sugar content from the general ingredient list, I still found my brownie to be a little on the sweet side so next time, I might take out a smidge more. But the resulting baked goodie is pretty yummy, and it looks great too!


120g butter (salted is absolutely fine, I never bother with unsalted)
100g dark chocolate, chopped
140g raw sugar (next time I’m bumping it down to 100g, and potentially chucking about 20g extra chocolate)
2 eggs
1 tsp vanilla extract
1/4 tsp salt
100g plain flour

Cheesecake topping

250g cream cheese (1 block of Philly cheese)
70g sugar (Will bring this down to 40g next time)
1 egg
1/2 tsp vanilla extract


– Preheat your oven to 180 degrees celcius, and line a lamington/brownie tray with baking paper.

– Pop your butter and chocolate into the TMX bowl, and cook for 5 mins/speed 1/50 degrees or until melted and smooth.

– Add your sugar, eggs and vanilla, and mix for 5 secs/speed 4.

– Add salt and flour, and mix for an additional 5 secs/speed 4 (make sure the flour is incorporated well into the mix).

– Pour the mix into your tray and smooth out. Don’t bother cleaning your TMX bowl (yay!)

– Add your cheesecake topping ingredients and mix for about 1 min/speed 4.

– Pour the cheesecake mix on top of the brownie mix and smooth out.


– Pop in the oven and bake for about 35 mins or so, until the top is brown and the middle is moist.

– Serve and enjoy 🙂 I actually think you can add the cheesecake topping to something like a lemon blondie too!


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Fudgy chocolate brownies

(Adapted from this recipe)

I’m quite fussy with my brownies. They NEED to be fudgy, not cake-like. Too many times I’ve bitten into a brownie (mostly store or cafe-bought) and been disappointed. So I was stoked to find this recipe, where you could do everything in the TMX, without having to wash the bowl mid-way! (Is it becoming apparent just how lazy a cook I am?)

380g raw sugar (original recipe calls for 440g, my quantity yielded a not-too-sweet brownie)
1 tsp baking powder
65 g cocoa powder
100 g plain flour
200 g dark chocolate, broken into pieces (I had choc bits at home)
225 g butter, roughly chopped
Large pinch of salt
4 eggs
1 tbsp vanilla extract (I only had vanilla essence at home)


– Preheat oven to 160 degrees celcius and line a 20cm square tin (I crisscrossed two pieces of baking paper so the sides of the brownie would be nice and smooth)
– Pop sugar into your TMX bowl and mill for 4 secs/speed 9.
– Add baking powder, cocoa and flour, and mix for 5 secs/speed 10.
– Set flour mix aside.
– Pop chocolate into the TMX bowl and chop for 2 secs/speed 5 or until roughly chopped. Remove from bowl and set aside.
– Place butter and salt into the TMX bowl and melt for 3mins/60 degrees/speed 2.. Leave to cool to 37 degrees celcius so you don’t cook the eggs later.
– Add flour mix and eggs, and mix for 30 secs/speed 3.
– Scrape down sides of bowl, add chocolate and vanilla, and mix for 20 secs/reverse/speed 2.
– Use a spatula to give the mixture a good stir, so that the chocolate bits are properly distributed.
– Pour mixture into your baking tin, bake for 1 hour, then leave in the tin to cool slightly before cutting into small (or big) squares.

Definitely using this brownie recipe as my base recipe for future attempts. Perhaps some salted caramel or peanut butter swirled around the mix the next time…

Update: Mix it up with these recipes…

Chocolate and cream cheese brownies

Lemon and coconut blondies


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Salted caramel brownies

(Recipe adapted from this post)

I LOVE the blend of sweet and savoury. Bacon and maple syrup, prosciutto and peaches, salted caramel, and so much more. So when I stumbled across this recipe after being asked to bring dessert to a friend’s house, I was sold!

Note: I found that the amount of salt was too much for me. And I used the full amount of sugar too! A friend said that it might have to do with the fact that I used flakes rather than ground sea salt. In any case, I’d probably halve the salt content in future.

Another note: Because I was serving this to others, I was hellbent on cutting the brownie into perfect rectangles. But when I started cutting, I realised that the almonds I had scattered so artfully on the top were now proving to be very annoying because they didn’t crack easily and resulted in me having to pull them out, and re-placing them on the top after I had cut my slices! So just keep that in mind if you’re weird like me.


300g rapadura sugar (I couldn’t find any, so I used plain brown sugar)
70g unsalted butter
1 tsp vanilla bean paste (didn’t have any so used vanilla essence instead)
2 tsp sea salt (refer note above)
4 large eggs
1 egg yolk
60g cocoa powder
150g self raising flour
100g each macadamia nuts and pecans or pistachios (I had 150ish grams macadamias and 50ish grams almonds)
Extra nuts for topping


  • Place the sugar, butter and vanilla into your Thermomix bowl and chop for 5secs/speed 6.
  • Cook for 15 mins/Varoma temp/speed 2. Meanwhile, preheat your oven to 180 degrees Celsius and line a square baking tin with paper.



  • Add salt and incorporate for 30 secs/speed 4.
  • Add eggs, yolk and cocoa powder to the TMX bowl and mix for 15 secs/speed 5.
  • Scrape down the sides of the bowl, add flour and nuts, and mix for 3 secs/speed 5.


  • Pour the mixture into your baking tin, stud with nuts, sprinkle a little bit of sea salt over and pop in the oven for 10 minutes.
  • Take it out, bang it firmly on your bench, then pop the tray back into the oven for another 10 minutes.


  • Cut into slices, and try not to eat too quickly.


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