Chocolate brownies with mint liqueur cream

10 servings

360 minutes

Chocolate pastries with mint liqueur cream are an exquisite dessert that combines the rich taste of dark chocolate with a refreshing hint of mint. Inspired by European pastry traditions, these pastries have gained popularity due to their contrasting flavor and elegant appearance. The delicate dough soaked in creamy chocolate texture serves as the perfect base for the airy mint cream, providing lightness and an unusual aftertaste. They are ideal for festive tables or cozy tea gatherings, harmoniously pairing with strong coffee or dessert wine. This dessert attracts not only with its taste but also with its rich texture, creating unique sensations with every bite.

Energy value per serving

• Calories: 842
• Proteins: 10g
• Fats: 49.2g
• Carbohydrates: 88.8g

Ingredients

• Butter: 160 g
• Dark chocolate: 600 g
• Brown sugar: 1.5 glass
• Vanilla: 1.3 tsp
• Chicken egg: 3 pc
• Wheat flour: 0.8 glass
• Cocoa powder: 0.3 glass
• Salt: 0.8 tsp
• Cream: 1.5 glass
• Mint liqueur: 2 tbsp
• White chocolate: 280 g
• Mint extract: 1 tsp

Cooking steps

1. Preheat the oven to 190 degrees. Grease a rectangular dish with oil and line it with 2 sheets of foil, crossing them. Also grease the foil on top.

   Required ingredients:

   • Butter: 160 g

2. In a water bath, melt the butter and half of the dark chocolate, add brown sugar, and cook while stirring constantly until the sugar dissolves. Remove from heat and add eggs and vanilla. Then add flour, cocoa, and salt. Mix well.

   Required ingredients:

   • Butter: 160 g
   • Dark chocolate: 600 g
   • Brown sugar: 1.5 glass
   • Vanilla: 1.3 teaspoon
   • Chicken egg: 3 pieces
   • Wheat flour: 0.8 glass
   • Cocoa powder: 0.3 glass
   • Salt: 0.8 teaspoon

3. Transfer the dough to the mold, smooth it out, and bake for about 20 minutes. Cool in the mold for 1.5 hours.

4. Bring 0.5 cup of cream to a boil and remove from heat. Pour into a bowl with finely chopped white chocolate. Let sit for 1 minute and mix well. Add mint liqueur and extract, cover, and chill for 1 hour, stirring occasionally.

   Required ingredients:

   • Cream: 1.5 glass
   • White chocolate: 280 g
   • Mint liqueur: 2 tablespoons
   • Mint extract: 1 teaspoon

5. Bring the remaining cream to a boil and remove from heat. Pour into a bowl with finely chopped dark chocolate. Let it sit for 1 minute, then stir. Cover and let sit for 30 minutes, stirring occasionally.

   Required ingredients:

   • Cream: 1.5 glass
   • Dark chocolate: 600 g

6. Spread mint cream on the chocolate base and refrigerate for 30 minutes.

7. Spread chocolate cream on top and chill for another 2 hours.

8. Remove the dessert from the mold, holding the edges of the foil. Hold the knife under hot water for a while, dry it, and cut the edges. Cut into squares and remove the foil.