Gingerbread Brownie Stars
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g couverture, semi-sweet
- 5 egg (s), size M
- 250 g suar, finer
- 1 packet vanilla sugar or /4 teaspoon vanilla powder
- 1 teaspoon, heaped gingerbread spice (if you like it stronger, take 2 teaspoons)
- 1 pinch (s) salt
- 220 g flour
- 200 g hazelnuts, round, possibly roasted (Alnatura)
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Chop the couverture and melt it with the butter over a mild heat. Allow to cool slightly.
- In the meantime, whip eggs, sugar, salt, vanilla and gingerbread spices until thick and creamy. This takes about 8-10 minutes, the sugar should have dissolved.
- First stir in the butter and couverture mixture, then the flour and nuts. Line a deep tray (not too big, approx. 30 cm x 40 cm) with baking paper and spread the dough evenly on it.
- Bake at 180 ° C (preheated) on the middle rack for about 18 minutes. The core should still be a little damp.
- Let the sheet of dough cool down a bit, then turn it out onto a second piece of baking paper. Cut out stars with a star cutter. Dust these with powdered sugar.
- Note: I find the stars particularly pretty. However, you have less waste with your heart.
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