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The smell of delicious baked treats gives the best Christmas feeling. These Christmas brownies with gingerbread and lingonberry are moist chocolate cakes that melts in your mouth. They are quick to prepare and stay soft and fudgy in the center. Fresh lingonberries and spicy gingerbread provide a nice balance to the rich chocolate. Try it and love it!
100 g Brunberg lactose free milk chocolate
100 g Brunberg dark chocolate 53 %
200 g margarine or butter
3 dl sugar
1,5 tbsp vanilla sugar
0,5 tsp salt
1,75 dl wheat flour or gluten free flour mix
1 dl dark cocoa powder
4 eggs
150 g gingerbread
200 g frozen lingonberries
Preheat the oven to 175°C and line a 25 x 22 cm pan with baking paper.
Finely chop the Brunberg lactose free milk chocolate and dark chocolate with a knife. Measure the margarine or butter into a saucepan and melt it. Remove the pan from the heat and add the chocolate mixture, stirring until the chocolate has completely crumbled.
Combine the dry ingredients. Stir in the butter and chocolate mixture and the eggs one at a time.
Break the gingerbread into small pieces and mix 2/3 of them into the batter. Add half of the frozen lingonberries to the batter as well.
Spread the batter evenly in the pan and pour the remaining lingonberries and gingerbread pieces on top.
Bake in the center of the oven for about 40 minutes. Allow to cool completely and cut into pieces.
100 g Brunberg lactose free milk chocolate
100 g Brunberg dark chocolate 53 %
200 g margarine or butter
3 dl sugar
1,5 tbsp vanilla sugar
0,5 tsp salt
1,75 dl wheat flour or gluten free flour mix
1 dl dark cocoa powder
4 eggs
150 g gingerbread
200 g frozen lingonberries
Preheat the oven to 175°C and line a 25 x 22 cm pan with baking paper.
Finely chop the Brunberg lactose free milk chocolate and dark chocolate with a knife. Measure the margarine or butter into a saucepan and melt it. Remove the pan from the heat and add the chocolate mixture, stirring until the chocolate has completely crumbled.
Combine the dry ingredients. Stir in the butter and chocolate mixture and the eggs one at a time.
Break the gingerbread into small pieces and mix 2/3 of them into the batter. Add half of the frozen lingonberries to the batter as well.
Spread the batter evenly in the pan and pour the remaining lingonberries and gingerbread pieces on top.
Bake in the center of the oven for about 40 minutes. Allow to cool completely and cut into pieces.