Dreamy mint chocolate brownie cake with mint chocolate macaroon crumble

October 30 2016 by peachonomics , 0 comments - Leave a comment

I was not the biggest chocolate fan growing up (I know, I know). But the one chocolate that I always loved eating was mint chocolate. I used to (and probably still do but alas they never give them out anymore) get super excited when restaurants give us mint chocolates after our meals. I still remember there was one kind, wrapped in a shiny green wrapper, that I used to get in Canberra, that was my absolute favorite. I even emailed them asking where I could buy it but sadly they only sold to restaurants.

Anyhow, I made this mint chocolate brownie cake because I had a block of Alter Eco mint chocolate in my pantry. This is one of the easiest cakes I’ve made to-date – all the prep was done in 1 mixing bowl – don’t you just love when this happens? No one likes to wash up. There’s also a secret ingredient – passionfruit! This magical fruit is one of my favorites and added so much depth to this cake. I hope you love it as much as I do!

Ingredients:

1 block of Alter Eco 2.82 oz mint dark chocolate melted,

2 tbsp tropical fruit purée (bottled but you can use fresh mango or passionfruit pureed in a blender/processor)

2 tbsp mango passionfruit preserve,

1 small container Siggi’s coconut skyr

2 eggs,

2/3 c plain flour,

3 tbsp chopped walnuts,

1 scoop chocolate-flavored protein powder of choice,

pinch of salt

1 mint-to-be Rickaroon

almond slices

Method:

Mix wet ingredients then add dry ingredients in 2 batches. Fold until well mixed. Spoon into a baking dish lined with baking paper or greased with butter/oil. Top with 1 crumbled chocolate mint macaroon and almond slices. Bake in a preheated oven at 275F for 50min.

 

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Dreamy mint chocolate brownie cake with mint chocolate macaroon crumble

October 16 2016 by peachonomics , 0 comments - Leave a comment

I was not the biggest chocolate fan growing up (I know, I know). But the one chocolate that I always loved eating was mint chocolate. I used to (and probably still do but alas they never give them out anymore) get super excited when restaurants give us mint chocolates after our meals. I still remember there was one kind, wrapped in a shiny green wrapper, that I used to get in Canberra, that was my absolute favorite. I even emailed them asking where I could buy it but sadly they only sold to restaurants.

dsc05835

Anyhow, I made this mint chocolate brownie cake because I had a block of Alter Eco mint chocolate in my pantry. This is one of the easiest cakes I’ve made to-date – all the prep was done in 1 mixing bowl – don’t you just love when this happens? No one likes to wash up. There’s also a secret ingredient – passionfruit! This magical fruit is one of my favorites and added so much depth to this cake. I hope you love it as much as I do!

 

 

 

 

Print Recipe
Mint chocolate brownie cake with mint chocolate macaroon crumble
Prep Time 20min
Cook Time 45min
Servings
Ingredients
Prep Time 20min
Cook Time 45min
Servings
Ingredients
Instructions
  1. Mix wet ingredients then add dry ingredients in 2 batches. Fold until well mixed. Spoon into a baking dish lined with baking paper or greased with butter/oil. Top with 1 crumbled chocolate mint macaroon and almond slices. Bake in a preheated oven at 275F for 45 min.
Recipe Notes

The time of baking depends slightly on the size of the tin, therefore the thickness of the cake. I only had a large tin on hand so my brownie turned out to be thin, therefore it took me about 40min to bake. dsc05834

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