Chocolate and gingerbread brownies

Name: Chocolate and gingerbread brownies
Prep time: 30 min
Total time: 70 min
Yield: 28
Ingredients: 450 g spelt flour; 2 tbsp sodium bicarbonate; 360 g apple sauce; 2 ½ dl maple syrup; 40 g cocoa powder; ½ tsp ginger powder; 1 tsp nutmeg; ½ tsp ground cloves; 2 pinches salt; 4 tbsp cinnamon; 80 g coconut oil; 1 dl coconut milk; 1 dl almond drink; 200 g dark chocolate (50% cocoa)

Ingredients

28 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Brownies

450 g spelt flour

2 tbsp sodium bicarbonate

2 pinches salt

40 g cocoa powder

2 ½ dl maple syrup

80 g coconut oil, melted

360 g apple sauce

4 tbsp cinnamon

1 tsp nutmeg

½ tsp ground cloves

½ tsp ginger powder

1 dl almond drink

Glaze

1 dl coconut milk

200 g dark chocolate (50% cocoa), roughly chopped

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Utensils

One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.

How it's done

Brownies

Mix the flour, baking soda and salt in a bowl.

In a second bowl, mix the cocoa powder with all the other ingredients up to and including the ground ginger. Add the flour mix and almond milk, mix together. Transfer the brownie mixture to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove the brownies from the oven, leave to cool, cut into approx. 28 squares.

Glaze

Heat the coconut milk in a pan, melt the chocolate in the milk, stir until smooth. Use a spatula to spread the glaze over the brownies, leave to dry.

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28 pieces

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Chocolate and gingerbread brownies

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