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Fudgy mint chocolate and cheesecake swirl brownies

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There are many flavors I love in combination with dark chocolate- orange, raspberry, sea salt…but Mint is an exception. No, Mint and chocolate isn’t really for me. But something about these FUDGY MINT CHOCOLATE AND CHEESECAKE SWIRL BROWNIES is different.

fudgy mint chocolate and cheesecake swirl brownies close up

They were actually born out of coincidence: my mum was gifted some dark mint chocolate. And since she isn’t a fan of this combination either, I offered to make something out of it. (After all, it is chocolate we’re talking about and if you can get it for free…)

I realized I haven’t made brownies in a while, so I thought this might be a way the mint chocolate can be enjoyed. Or  even find a way to our hearts in the end, who knows? For some reason I also insisted that they would have to be cheesecake swirl brownies.

There is one more thing I should add: these fudgy mint chocolate and cheesecake swirl brownies come with a secret veggie that makes them so fudgy. As in the fudgy hot chocolate brownies and the nougat& chocolate mousse brownies they include chickpeas. These legumes got to be my favorite way to sneak in some extra vegetables but with the reason to create that creamy, rich texture.

tower of fudgy mint chocolate and cheesecake swirl brownies

Wheter you are a great mint chocolate enthusiast, give this flavor another go or decide to exchange it with your favorite chocolate, I hope you enjoy!

ALL THE BEST

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fudgy mint chocolate and cheesecake swirl brownies

This recipe combines mint chocolate, a "cheesecake layer" and chocolate swirls to super fudgy brownies! Their little secret are the hidden chickpeas that contribute to tghe rich consistency. Plus they are vegan as well as can be made gluten free!
Course Dessert, sweets
Keyword dessert, gluten free, oil free, snack, vegan
Servings 8 brownies
Author Julia

Ingredients

basic batter

  • 250 g cooked chickpeas
  • 40 g oat flour* (oats grind into a fine flour)
  • 1 Tbsp (10g) flaxseeds
  • 1/2 Tsp baking soda
  • 1 Tsp baking powder
  • 1/3 Cup planmilk (I used a vanilla almond one)

chocolate fudge base

  • 50 g mint chocolate
  • 30 g cacao powder
  • 1 heaped Tbsp (15g) sugar (coconut or brown sugar)
  • 1/4 Cup plantmilk

cheesecake base

  • 200g of the basic batter
  • 1 heaped Tbsp (20g) cashew butter
  • 1 1/2 Tbsp lemo juice
  • 1/2 Tsp lemon zest from an organic lemon
  • 2 Tbsp (30g) maple syrup
  • 1 Tsp vanilla extract

chocolate swirl

  • 30 g mint chocolate

Instructions

  • Line a brownie tin or small baking tin with a piece ofparchment paper and preheat the oven to 200C.
  • Melt all of the chocolate (including the amount for the chocolate swirls) over a warm water bath.
  • In a Food processor blend all the ingredients for the  „basic batter“ (chickpeas, 1/3 Cup almondmilk oat flour, baking powder and baking soda) until smooth.
  • Remove about 200g of the basic batter, as it to a mixingbowl and set aside.
  • For the chocolate fudge base, add the ingredients (cacao powder, sugar,50g of the melted chocolate and 1/4 Cup nutmilk) to the remaining batter in foodprocessor and blend until well combined.
  • Add all the ingredients for the cheesecake batter (maplesyrup, cashew butter, lemon juice and zest and vanilla extract) to the batterset aside in the mixing bowl. Mix until you reach a smooth consistency.
  • To assemble in the tin, spread out the chocolate fudge basesmoothly first, followed by the cheesecake batter. Using a spoon, drizzle theremaining chocolate (approximately 30g) on top in lines. Using a toothpick,make swirls.
  • Bake for 20-25 minutes until slightly golden. Remove fromthe oven and let cool COMPLETELY (very important to make sure the brownies wantfall apart!).
  • Once ready slice into 8 equal pieces and enjoy!

Notes

*use gluten free oats if needed!

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