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Chocolate Mint Brownies
Ingredients
For the brownies
255
g
wheat flour
50
g
almonds, ground
0.25
ts
vanilla ground
1
ts
baking soda
1
Pinch(es)
salt
240
ml
water, hand-hot
80
ml
sunflower or rapeseed oil
1
tb
apple cider vinegar
For the topping
200
g
icing sugar
1
pc
lemon, juice and peel
4
tb
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.
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