Blueberry Vanilla Choc Brownies
Blueberry Vanilla Choc Brownies are a raw-style snack made with blueberry powder, cacao and blanched almonds. The Thermomix grinds the almonds and cacao nibs to a fine powder in seconds, then mixes everything into a fudgy batter with agave and olive oil. Only 46 kcal per piece, vegan and gluten-free, ideal as a healthy treat or afternoon pick-me-up.
About this recipe
Blueberry Vanilla Choc Brownies Thermomix TM7 are the answer when you crave something chocolatey but still light and wholesome. This recipe for the all-in-one kitchen machine transforms simple ingredients like blanched almonds, cacao powder, raisins and freeze-dried blueberry powder into dense, fudgy squares with a sweet-tart berry accent and a warm hint of natural vanilla. What makes this dessert work so well in the TM7 is the grinding function: almonds and cacao nibs become a superfine flour in seconds, something a regular food processor rarely manages. Agave syrup and olive oil then bind everything into a sticky, scoopable batter without any refined sugar or butter. At just 46 kcal per serving, these brownies fit perfectly into a snack routine, a lunchbox or an afternoon tea spread. Serve them chilled with fresh berries for an elegant finish, or pack them for a post-workout treat.
Preparation tips
- Chill the brownie mixture thoroughly before cutting: the olive oil and agave firm up in the fridge, giving clean squares rather than sticky crumbs. A sharp knife wiped between cuts keeps the edges neat.
- Grind the blanched almonds separately from the raisins: the dried fruit tends to clump, while the almonds alone turn into a fine flour. Combine them only once the almond flour is uniform and powdery.
- Store the brownies in an airtight container in the fridge for up to five days. The blueberry and vanilla flavours deepen overnight, making the second day even better than the first.
Recipe variations
- Raspberry version: swap the blueberry powder for raspberry powder and replace the raisins with freeze-dried raspberry pieces. The tartness pairs beautifully with the dark cacao and gives the brownies a ruby-red speckled look.
- Festive Christmas variant: add a pinch of cinnamon and orange zest to the mixture and press a few whole cacao nibs on top before chilling. Wrapped in baking paper with ribbon, they make lovely homemade food gifts.
Thermomix TM7 Benefits
- Grinding blanched almonds into superfine flour takes seconds in the Thermomix, giving the brownies a fine, even crumb without a food processor.
- Weigh the agave syrup and olive oil directly into the mixing bowl, so every batch of brownie batter has consistent sweetness with no messy measuring cups.
- Mixing cacao powder, blueberry powder and water together, the Thermomix blends the batter into a uniform chocolate colour without any dry pockets.
- Chopped by the TM7, the raisins distribute evenly throughout the brownies instead of sinking to the bottom as they do with hand-mixed batters.
- Heating the agave syrup and olive oil gently, the Thermomix loosens both into a pourable liquid that binds the almond flour into a fudgy mass.
Ingredients
- blanched almonds
- cacao nibs
- raisins
- cacao powder
- blueberry powder
- natural vanilla extract
- agave syrup
- olive oil
- water