Mini (Christmas) brownies

Ingredients for 1 servings:

• 300 g ground almonds
• 60 g cocoa powder
• 100 g flour
• 2 tsp gingerbread spice, if desired
• 350 g butter, soft or margarine
• 350 g sugar, preferably brown
• 1 cup of cream (200 g)
• 5 eggs
• 200 g chocolate coating, dark or white
• Grease for the tray

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

also great for using up egg yolks

Mix the almonds, cocoa, flour, and gingerbread spice. Whisk the butter, sugar, and cream on high for about 8 minutes, gradually whisking in the eggs (you can also use up any leftover egg yolks here). Stir in the almond-flour mixture. Spread the batter onto a greased baking sheet (I also like to use baking paper; if you lightly oil the sheet with a brush, it adheres well and presses into the corners). Bake at 180°C (top/bottom heat, fan: 160°C) on the middle rack for about 20-25 minutes. Let cool completely! First, cut the base into squares (5 x 5 cm) on the sheet, then diagonally into triangles. Place the corners on the baking paper. Melt the chocolate coating and decorate the corners with stripes using a spoon. The brownies are delicious without the gingerbread spice, and not just at Christmas time.