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How to make Dark chocolate gingerbread men brownies

Yield = 8
Prep time: 2:25
Cook time: 0:30
Total time: 2:55

Ingredients

  • 200g butter, chopped
  • 120g Plaistowe premium 70% cocoa chocolate, chopped
  • 1 1/2 cups (330g) caster sugar
  • 1/2 cup (75g) plain flour
  • 1/3 cup (35g) Nestle bakers' choice cocoa
  • 4 Coles Brand Australian free range eggs, lightly whisked
  • 1 teaspoon vanilla extract
  • 80g Plaistowe Premium 70% cocoa chocolate, extra, melted, cooled
  • Nestle bakers' choice choc bits milk, to decorate

Method

  • Step 1 Preheat oven to 190C. Line the base and 2 long sides of a 18cm x 28cm slice pan with baking paper, allowing the sides to overhang.
  • Step 2 Stir the butter and chocolate in a saucepan over low heat until smooth and combined. Remove from heat. Stir in sugar. Set aside for 5 mins to cool.
  • Step 3 Sift flour and cocoa over the chocolate mixture. Add eggs and vanilla and stir until well combined. Pour into pan. Bake for 30 mins or until set on top and just firm. Set aside in pan to cool completely. Place in the fridge for 2 hours to chill.
  • Step 4 Remove brownie from cake pan and cut into eight 9cm x 7cm pieces. Use a 7.5cm gingerbread cutter to cut out men.
  • Step 5 Place extra melted chocolate in a sealable plastic bag and snip off 1 corner. Pipe chocolate onto gingerbread men to make mouths. Use melted chocolate to attach Choc Bits for eyes and buttons.
  • Step 6 Place one dot of chocolate on each eye. Set aside to set.