FLOWER-POT MINT BROWNIE.
Spring’s just around the corner. The birds are singing, trees turning green and blossom-full, and even in the kitchen, mint shoots up from freshly baked cake.
Yes, this is a brownie. Brownies come in all shapes, sizes, flavours and even colours - just to give a little seasonal twist to a cake, this very regular chocolate cake in a very irregular packaging.
Ingredients: 0.15 cup warm water, 0.15 cup vegetable oil, 0.25 cup unsweetened cocoa powder, 0.5 cups regular flour, 0.5 cups white sugar, 0.25 cups yoghurt or cream, 1 tsp baking powder, 1 large egg, a dash of vanilla sugar and a pinch of salt, as well as, 1 large(or)2 medium well cleaned new ceramic flowerpots.
- Preheat over to 175’C and brush flowerpots in oil on the inside. Next, coat the pots with a thin layer of cocoa powder and shake out the excess. Mix all dry ingredients in a bowl, and proceed with adding the eggs, oil, cream and water. Stir until well combined, for about 3 minutes (a mixer works as well as by hand). Pour mixture into flowerpot, filling it up about 2/3 of the way and set in pre-heated oven to bake for 30 minutes or until testing stick comes out clean. Leave to cool.
As for the garnish, begin with a base of chocolate butter cream prepared from any recipe or even pre-made. Then, the soil: I used crumbled chocolate (oreos will do) cookies, colourful chocolate pebbles. To complete the picture, a fresh spring of mint.
Spring’s just a spoonful away.