The idea of brownies with Turkish delight in them is not mine, I saw them at a Christmas market I’ve been to this year. But the idea for Mint Vegan Brownies was 100% mine. My husband likes the combination between mint and dark chocolate and, when I saw that the local ethnic shop sells mint Turkish delight, I knew I wanted to bake these. They turned out really great and I’m going to make this kind of vegan brownies with Turkish delight again.
As with all brownies, these are really easy to make, the all-in-one method works great, and the baking time is not too long. As with most of my dessert recipes, these are not exactly sweet. I’ve added only 50g sugar. If you like sweet brownies, double the sugar quantity. Although I did see recipes for brownies with 400g sugar to 125g of flour, but that is just wrong, health-wise and taste-wise too, as the sweetness would overpower all the other flavours, so what’s the point in eating something that sweet.
Even if you are not planning on making these brownies vegan, like I did, I would still suggest using margarine instead of butter. It melts faster and it is easier to mix the brownie batter. Butter would mean that you need to take it out of the fridge an hour before, so it has time to get to room temperature. Considering that it takes only 30 minutes to make the brownies, with baking time included, using margarine seems like a much better option, for many reasons.
Ingredients for Mint Vegan Brownies. 9 Pieces:
– 100g self-raising flour
– 100g dark chocolate, broken into chunks
– 75g margarine
– 50g sugar
– 75g coconut yoghurt
– 1 tsp instant coffee
– 1 tsp cocoa powder
– 75ml soy milk
– 75g mint Turkish delight
– oil spray (optional)
Pre-heat oven at 160C.
Put the flour, sugar, cocoa powder, yoghurt, and margarine in a big bowl. In a smaller bowl, pour the milk and then add the dark chocolate. Put the small bowl in the microwave for 10-15 seconds, take it out and stir so the chocolate melts. Repeat until all the chocolate has melted. Alternatively, you can melt the chocolate in a pan over medium heat. Add the coffee on top of the melted chocolate and stir. Pour the chocolate over the dry ingredients. Mix for a minute or so, until all the ingredients are incorporated.
Line a small baking tray with baking parchment and spray some oil on the sides, if you want to. I do that, to make sure the brownies are easier to take out, after they are baked. Scoop the brownie batter into the baking tray and level it with a spoon. Cut the Turkish delight and put it over the brownies batter. The Turkish delight is coated with icing sugar and, if you keep it like that, it will get a lovely, festive shine on top. It wasn’t intentional, but a very happy accident.
Put the tray in the oven and bake for 20 minutes. The brownies will be fudgy and moist. If you bake them for longer, the brownies will be more similar to a cake sponge. After you take out the tray from the oven, leave it for a couple of minutes in the baking tray to cool down. Then transfer it on a cooling rack and let it cool completely. Cut the brownies and enjoy them.