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Chocolate Mint Brownies


For the brownies

255 g wheat flour
50 g almonds, ground
200 g sugar
1 Pack(s) vanilla sugar
0.25 ts vanilla ground
1 ts baking soda
1 Pinch(es) salt
240 ml water, hand-hot
1 tb apple cider vinegar

For the topping

200 g icing sugar
1 pc lemon, juice and peel
4 tb peppermint syrup


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.

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