Gingerbread brownies (45 pieces)

Ingredients

70 grams dark chocolate couverture
200 grams butter, softened
200 grams powdered sugar
2 large eggs
70 grams ground hazelnuts
1 tsp baking powder
; salt
2 tbsp brown rum, 54% vol.
2 tsp gingerbread spice
250 grams flour
2 packs light cake glaze, 100 g each
50 grams dried apricots, diced


Preparation


Roughly chop the chocolate couverture with a heavy knife, melt it over a hot water bath, and let it cool slightly.

Place the butter in a large bowl, sift the powdered sugar over it, and beat until very fluffy using the whisk attachment of a hand mixer. Mix in the eggs. Add the melted chocolate, nuts, baking powder, a pinch of salt, rum, and gingerbread spice, and mix until smooth. Sift in the flour and mix everything into a smooth dough.

Line a baking tray (25x25 cm) with parchment paper, spread the dough about 1.5 cm thick onto it, and bake in a preheated oven on the second rack from the bottom for 25 minutes at 160°C (Gas mark 1–2, fan oven: 20 minutes).

Remove and let cool. Use a round cutter (3.5 cm) to cut out cookies and place them on a wire rack.

Warm the glaze. Coat the brownies with it and top with pieces of apricot while the glaze is still wet.

Preparation time: 1 hour, 15 minutes

Per piece: 2 g protein, 6 g fat, 12 g carbs = 112 kcal (467 kJ)