Summary

Ingredients

• 300 g almond (s), round
• 60 g cocoa powder
• 100 g flour
• 2 teaspoons gingerbread spice, possibly
• 350 g butter, soft or mararine
• 350 g suar, browner if possible
• 1 cup cream (200 g)
• 5 egg (s)
• 200 g couverture, dark or white
• Grease for the tin

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Instructions

1. Mix the almonds, cocoa, flour and the gingerbread spice. Whisk the butter, sugar and cream for about 8 minutes on the highest setting and gradually stir in the eggs (you can also use up the remaining egg yolks here). Stir in the almond flour mixture.
2. Spread the dough on a greased baking sheet (I also like to use baking paper, if you lightly oil the sheet with a brush, it can be easily attached to the sheet and pressed into the corners). Bake at 180 ° C (top / bottom heat, convection: 160 ° C) on the middle rack for about 20 - 25 minutes. Let cool down completely!
3. First cut the base into squares (5 x 5 cm) on the baking sheet, then cut diagonally into triangles. Place the corners on baking paper. Melt the couverture and use a spoon to decorate the corners with stripes.
4. Without the gingerbread spice, the brownies are not only tasty at Christmas time.