Gingerbread brownies

Topped with a drizzle of chocolate and a dusting of icing sugar, indulgent gingerbread brownies make the perfect festive gift.

• 250g unsalted butter, chopped
• 300g dark chocolate, chopped
• 4 eggs
• 1 1/3 firmly packed cups (330g) brown sugar
• 1 1/3 cups (200g) plain flour, sifted
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/3 cup (35g) cocoa, sifted
• Icing sugar, to dust

Energy 2661kJ	Fat saturated 22.20g
Fat Total 35.10g	Carbohydrate sugars 53.10g
Carbohydrate Total 75.40g	Dietary Fibre 3.00g
Protein 8.30g	Cholesterol 140.00mg
Sodium 225.00mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 170C. Grease and line a 20cm square cake pan.

2. Step 2

   Melt butter and 200g chocolate in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Set aside to cool slightly.

3. Step 3

   Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition until combined. Add sugar, flour, baking powder and spices, then fold in the cocoa. Spread batter into the pan and bake for 25 minutes or until just set. Cool in the pan, then turn out and cut into squares.

4. Step 4

   Meanwhile, melt the remaining 100g chocolate and allow to cool slightly.

5. Step 5

   To serve, dust brownies with icing sugar, then drizzle over melted chocolate.

Store in an airtight container for up to 1 week.