Chocolate Mint Brownies

Ingredients (for six people):


  • 255g wheat flour
  • 50g almonds, ground
  • 30g cocoa, unsweetened & deoiled
  • 200g sugar
  • 1 pack vanilla sugar
  • ¼ teaspoon vanilla ground
  • 1 teaspoon baking soda
  • pinch of salt
  • 50g chocolate sprinkles
  • 240ml of water, hand-hot
  • 80ml sunflower or rapeseed oil
  • 1 tablespoon apple cider vinegar


  • 50g Alsan, room temperature
  • 200g icing sugar
  • lemon (juice and peel, freshly grated)
  • 4 tablespoons 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.

Our tip: You get also delicious brownies by using our ready-made cake mix!

Portion: 16 pieces á 5x5cm

A recipe from Sophie Mathisz

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