Chocolate Mint Brownies
12 servings
60 minutes
Chocolate mint brownies are a delightful combination of rich chocolate and refreshing mint, creating a balance between sweetness and light freshness. This dessert has its roots in American cuisine, where brownies are considered a classic. The airy batter with aromatic cocoa intertwines with a delicate cheese filling enriched with natural mint, giving the dessert a special sophistication. The final touch is a sugary glaze with minty notes and a light green hue, turning the brownies into a true work of art. Perfect for tea time, special occasions, or just to treat yourself to something unusual. Each piece offers a feeling of warmth and freshness at the same time, making this dessert unique among classic sweets.
1
Line a 20-centimeter square cake pan with parchment paper and lightly grease it with oil. Preheat the oven to 175 degrees.
2
Whisk 2 eggs and 160 g of sugar until light fluffy mass.
- Chicken egg: 2 pieces
- Sugar: 200 g
3
Melt the butter (in the microwave or on the stove) and mix it with cocoa powder.
- Butter: 80 g
- Cocoa powder: 3 tablespoons
4
Add the chocolate mixture to the eggs and whisk everything together.
5
Add sifted flour with baking powder and salt. Beat with a mixer until smooth.
- Wheat flour: 120 g
- Salt: pinch
- Baking powder (raising agent): pinch
6
For the filling, grind 6-7 mint sprigs in a blender or chop finely with a knife.
7
Mix cottage cheese with sugar, mint, and vanilla essence.
- Soft curd cheese: 200 g
- Sugar: 200 g
- Mint: 12 bunchs
- Vanilla essence: 0.5 teaspoon
8
Pour half of the batter into the mold and smooth the surface.
9
Carefully distribute the cottage cheese mixture over the dough (a pastry syringe is convenient for this), then pour the remaining dough over it.
10
Bake for 35-40 minutes. Cool in the mold.
11
To prepare sugar glaze, grind 3-4 mint sprigs in a blender (or chop with a knife), mix with milk, and pour into powdered sugar while stirring constantly. Add green food coloring and mix thoroughly. The glaze should have a sour cream consistency.
- Mint: 12 bunchs
- Milk: 3 tablespoons
- Icing sugar: 140 g
- Green food colouring: 0.5 teaspoon
12
Apply glaze to the cooled biscuit and let it set. Trim the edges of the biscuit and cut into squares.