Diet brownies with mint layer
8 servings
60 minutes
Dietary brownies with a mint layer are an exquisite combination of rich chocolate flavor and refreshing mint notes. This dessert, inspired by traditional American brownies, has gained lightness through the use of rice flour, apple puree, and natural honey instead of sugar. The mint layer—a delicate cheese soufflé infused with the freshness of aromatic mint—creates a perfect contrast with the moist chocolate biscuit. The unique texture of the brownies is provided by whipped egg whites that give it airiness. This dessert is perfect for those striving for proper nutrition but unwilling to give up pleasure. Ideal as a morning treat with a cup of green tea or a light dessert after dinner. The tenderness, freshness, and balance of flavors make this brownie not just a dietary treat but a true culinary masterpiece.
1
Pour water over fresh mint leaves (I used about 15 large ones - the more, the stronger the mint flavor) and blend until fully pureed.
- Fresh mint: to taste
- Water: 150 ml
2
Strain the mint water from the ground leaves and pour it over the gelatin, leaving it to swell.
- Gelatin: 2 tablespoons
3
Combine baby puree, honey, cocoa, vanillin, and sugar in a deep bowl and mix thoroughly until smooth.
- Apple sauce (puree): 300 g
- Wildflower honey: 2 tablespoons
- Cocoa powder: 4 tablespoons
- Vanillin: to taste
- Sugar substitute: to taste
4
Separate the whites from the yolks.
5
Whisk the yolks with sugar until light and fluffy, then incorporate into the chocolate mixture and mix thoroughly.
- Sugar substitute: to taste
6
Whip the egg whites to stiff peaks, add 1/3 to the chocolate mixture, and gently fold in from the bottom up.
- Chicken egg: 2 pieces
7
In a separate bowl, mix flour with baking soda and baking powder, then sift the dry mixture into the chocolate mass and mix thoroughly.
- Rice flour: 140 g
- Baking soda: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
8
Gently fold in the remaining egg whites from bottom to top.
9
Pour the batter into a rectangular mold previously greased with coconut oil (the mold size should be such that the batter height is about 1.5 cm when filled) and bake in a preheated oven at 180° (top-bottom mode) for 20-25 minutes.
- Coconut oil: 1 teaspoon
10
The finished brownie should be slightly moist when tested with a toothpick, but to prevent the sponge from burning, it's best not to open the oven door during and for at least 20 minutes after it's done, so determine readiness by eye. After that, remove the sponge from the oven and let it cool.
11
Thoroughly mix the soft cottage cheese with the sugar mixture.
- Soft curd cheese: 600 g
- Sugar substitute: to taste
12
Heat the swollen gelatin in a water bath until fully dissolved (do not boil), let it cool slightly, then pour it into the cottage cheese and mix thoroughly. Due to the 'mint' water in which the gelatin was prepared, the cottage cheese mixture will acquire a light green tint, but to make it more saturated, I used powdered green food coloring (add the coloring in liquid form - dissolve a pinch of powder with a couple of drops of water, introduce it into the cottage cheese mixture, and mix until the color is uniform).
- Gelatin: 2 tablespoons
13
You can also use mint essence for a richer mint flavor.
- Fresh mint: to taste
14
Pour the mint cottage cheese mixture over the brownie mold, smooth it with a spatula, and leave it in the refrigerator for a few hours to set.
15
When the soufflé sets (in 1-1.5 hours), evenly sprinkle cocoa.
- Cocoa powder: 4 tablespoons
16
Cut the ready dessert into portion pieces.
