Ingrediants

Brownies

• 250 g dark chocolate (at least 60%)
• 250 g butter
• 4 eggs
• 250 g sugar
• 4 eggs
• 250 g sugar
• 1 tsp gingerbread spice
• 250 g wheat flour
• 60 g unsweetened cocoa powder

Decorations

• 200g white chocolate
• Food colouring e.g. B. red, green
• Christmas scattered decorations
• Salt pretzel

Also

• Butter for greasing
• Baking paper for the mould

Preparation

Preheat the oven to 200 °C top/bottom heat. Grease a STAUB baking dish (27 x 20 cm) with butter and line it with baking paper.

Roughly chop the dark chocolate and melt it with the butter in a bowl in a hot water bath.

Beat the eggs, sugar and gingerbread spice with a hand mixer until white and creamy. First, stir a third of the melted chocolate-butter mixture into the eggs. Then carefully fold the entire chocolate-egg mixture into the remaining chocolate.

Mix the flour and cocoa and sift into the mixture. Gently fold in with a spatula until a homogeneous dough is formed. Pour the dough mixture into the prepared pan. Bake in the oven for about 25 minutes; the brownies should still be a little moist on the inside.

Take out, let cool completely in the tin and only then cut into pieces, e.g. E.g. cutting fir trees.

For decoration, melt the white envelope over a water bath. Pour the melted envelope into small bowls, e.g. B. from STAUB, divide it up and colour it in different colours as desired. Decorate the brownie triangles to your heart's content and garnish with Christmas sprinkle decorations.

Tip

When melting the chocolate, make sure that it is not too hot.

Info

Other baking ingredients can be stored excellently in the boxes from ZWILLING FRESH & SAVE CUBE and must be stored safely and airtight.