Chocolate Mint Brownies

Name: Chocolate Mint Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 portions
Ingredients: wheat flour; almonds, ground; cocoa, unsweetened & deoiled; sugar; vanilla sugar; vanilla ground; baking soda; salt; chocolate sprinkles; water, hand-hot; sunflower or rapeseed oil; apple cider vinegar; margarine, room temperature; icing sugar; lemon, juice and peel; peppermint syrup

Preparation time: 20 min
Cooking time: 40 min
Total time: 1 h

Difficulty: easy

Ingredients

For the brownies

255 g wheat flour

50 g almonds, ground

30 g cocoa, unsweetened & deoiled

200 g sugar

1 Pack(s) vanilla sugar

0.25 Teaspoon(s) vanilla ground

1 Teaspoon(s) baking soda

1 Pinch(es) salt

50 g chocolate sprinkles

240 ml water, hand-hot

80 ml sunflower or rapeseed oil

1 Tablespoon(s) apple cider vinegar

For the topping

50 g margarine, room temperature

200 g icing sugar

1 Piece(s) lemon, juice and peel

4 Tablespoon(s) peppermint syrup

Preparation

1. Mix all dry baking ingredients for the chocolate brownies (except the chocolate sprinkles) in a mixing bowl. Add hand-hot water, vegetable oil and vinegar and stir with the hand mixer to form a homogeneous dough. Add chocolate sprinkles last.

2. Line baking mold with baking paper and spread batter on it. Bake at 190 °C in a preheated oven for 30-40 minutes. Pin a wooden stick to the cake: It’s ready to be removed when no dough will stick to it.

3. Meanwhile, prepare topping: Whip soft vegetable margarine with half the icing sugar until creamy. Add the remaining icing sugar, 3 tablespoons of freshly squeezed lemon juice and the grated lemon rind together with the mint syrup and stir everything to a homogenous mass. Let it rest in the fridge until the cake is completely cooled.

4. Brush the surface of the cake with the topping and cut the cake suares.