Gingerbread brownies

Ingredients for 1 servings:

• 200 g dark chocolate
• 800 g brown sugar
• 9 large eggs
• ½ tsp clove powder
• 500 g almond(s), ground
• 500 g hazelnuts, ground
• 25 g cornstarch
• 1 tbsp cinnamon
• 400 g chocolate coating, dark or whole milk (to taste)
• 25 g coconut oil
• 1 pack of wafers, square

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

very juicy, makes about 60 pieces

Chop the chocolate. Mix all ingredients, except the chocolate coating and fat, and let it sit in the refrigerator overnight. Line a baking sheet with baking paper, then line it with the wafers. A little water will seal the edges well, creating a large wafer sheet. Then spread the dough evenly over the wafers (wet your hands if necessary). Bake at 175°C (top/bottom heat) (150°C fan-assisted oven) for about 30-35 minutes. Let cool. Melt the chocolate coating and coconut fat (in a double boiler!) and spread evenly over the brownies. Let cool, then cut into small rectangles.