Exotic Mango White Chocolate Brownie Muffins (Healthier) – a delicious recipe with parsnips, chocolate cake, allspice, mango, white chocolate chips, strong black tea. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium sized pot cover parsnip chunks with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes or until very tender (pierce them with a knife or fork to test for doneness). Drain and blend into a very fine mash (I use my hand held blender for this). Measure out 15 oz of puree (about 1 3/4 c) and allow to cool.
2
In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
3
Using a wooden spoon fold in the 15 oz of parsnip puree and enough tea to make a stiff, very thick, but not dry dough. You might need more or less than the 6 tbs I listed, that really depends on the type of cake mix you use, the parsnips and the weather. lol.
4
Spoon batter into a greased or paper-lined muffin tin. Sprinkle with the (turbinado) sugar if using and bake in the preheated oven at 175u00b0C/350u00b0F for 15-20 minutes or until tester inserted in the center comes out clean. If you prefer a fudgier brownie muffin aim for 15 minutes.
5
Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
278
kcal
Calories
14
g
Fat
34
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 350 g parsnips, diced (2 2/3 c), 1 (18 ounce) box chocolate cake mix (I make my own), 1/4 teaspoon allspice, ground, 1/2 cup dried mango, chopped, and more.
Yes, Exotic Mango White Chocolate Brownie Muffins (Healthier) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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