Christmas Chocolate Brownies

For the Christmas chocolate brownies, first chop the chocolate and melt it in the Cooking Chef at 40 °C with the Professional Pastry Hook at stirring interval level 1.

Add the butter. As soon as both have melted, set the temperature to 0 °C.

Now clamp the Professional Balloon Whisk and gradually add the eggs.

Coarsely chop the almonds in the herb and spice grinder or the drum grater and meanwhile chop the sugar lumps by hand.

Mix in the gingerbread spice together with a small pinch of salt, the almonds and the sugar lumps.

Line a baking pan with baking paper. Pour the mixture into the mold and bake in a preheated oven at 190 °C for about 12 minutes – the mixture should still be creamy. Let cool and cut the Christmas chocolate brownies into small cubes.

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