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.