Chocolate & Brussels Sprout Brownie Cake

Chocolate & Brussels Sprout Brownie Cake

Created for the opening of Embrace Your Inner Brussels Sprout, this cake embodies one of the core ideas of the exhibition: the unexpected.

Brussels sprouts — often perceived as too strong, too bitter, too much — are transformed here into something soft, rich and deeply comforting. Just like in human experience, what we tend to reject can reveal surprising layers when approached with care.

This brownie cake invites a shift in perception: from resistance to curiosity, from prejudice to discovery.

Recipe (26 cm cake)

Ingredients:

• 500 g Brussels sprouts

• Zest of 1 lemon

• ~300 g flour

• 200–250 g sugar (adjust to taste)

• 50–70 g unsweetened cocoa powder

• 1 tsp vanilla extract

• 200–250 ml oat milk

• 100 g dark chocolate chips

• 1 tsp baking powder

• Pinch of salt

Method:

1. Clean the Brussels sprouts and boil them in water with lemon zest until soft. Drain and let them cool completely.

2. Transfer the sprouts to a blender and blend until smooth.

3. Add flour, sugar, cocoa powder, vanilla extract, oat milk and a pinch of salt. Blend again until you obtain a thick, smooth batter. Adjust the consistency with oat milk if needed.

4. Fold in the chocolate chips.

5. Pour the mixture into a greased 26 cm cake tin.

6. Bake in a preheated fan oven at 180°C for about 30–40 minutes, until set but still slightly moist inside.

7. Let it cool before serving.

A dessert that challenges expectations — and celebrates the pleasure of rediscovering what we thought we knew.