Bakery: Gingerbread Brownie

Really really chocolatey, this brownie is just perfect for the Christmas time, due to the secret ingredient, which is a mix of gingerbread spices: ginger and pumpkin-pie spice. Originally the recipe comes from Martha Stewart. One of the best brownies, also because the amount of ingredients is suitable to fit a small baking pan, 20cm x 20 cm. Obviously, as it usually is with brownies, it is express to make, you just need to melt butter and chocolate, and later add it to the rest of the ingredients already in the mixing bowl. Remember one thing though - it is supposed to be gooey, hard to mix and it cannot be dry after baking. Just like in the pictures below. The recipe in Polish is to be found here and Martha Stewart's original here.

 Butter and chocolate have to be melted together, until the chocolate is liquid.

 All other ingredients we put in the mixing bowl before we add melted butter and chocolate.

 After the brownie has cooled down, prepare the chocolate topping. Prepare at least 50g of 70% dark chocolate and melt it with a spoonful of butter (unsalted, 82% fat)

Divide the brownie into squares, it's easy to transport and perfect for Christmas!