2016 will be over in a few days, and I couldn’t just let it go by without saying farewell with a sweet, chocolatey treat.
These gingerbread brownies were made as part of a photo shoot day with the talented Neta, who is one of the most brilliant food photographers in Israel.
It has the perfect smell for the winter, the best texture that absolutely melts-in-your-mouth, and it’s festive and beautiful because of the chocolate frosting and roasted seeds on the top. Plus, it’s so easy to make!
Sea Salt Gingerbread Brownies with Seeds
Servings 20 cm square pan
For the brownies:
- 200 grams dark chocolate 60% cocoa solids
- 150 grams (3/4 cup) butter
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground ginger
- 150 grams 3/4 cup sugar
- 3 large eggs
- 100 grams (3/4 cup) all-purpose flour
For the chocolate frosting:
- 100 grams dark chocolate 60% cocoa solids
- 125 ml. (1/2 cup) heavy cream
- 100 grams of a mixture of seeds and nuts to taste
- Strips of orange peel
- A little coarse sea salt
- A little ground cinnamon
Preheat oven to 180c degrees and grease the pan.
In a large bowl put butter and chocolate together and melt in the microwave or over double boiler until everything is melted and mixture is smooth.
Add salt, vanilla, cinnamon, cardamom, ginger and sugar and beat into a smooth mixture.
Add the eggs one at a time, while whisking between each addition.
Add flour and mix just until incorporated.
Pour the batter into the pan, and smooth the top.
Bake for 15-20 minutes or until set at the edges but still slightly soft in the center.
Cool completely at room temperature.
Chocolate frosting: in a bowl put chocolate and cream and melt together in the microwave or over double boiler until everything is melted and mixture is smooth.
Cool the coating for about an hour in the refrigerator, stirring occasionally, until it reaches a comfortable spreadable texture.
Spread the frosting on top of the brownies.
Garnish with a mixture of seeds, orange peel and sprinkle with a little sea salt and cinnamon.
Cut into cubes and serve.
- Serve the brownies warm or at room temperature.
- You can decorate with any type of nuts or seeds you love, but it is important to ensure that they are slightly toasted.
- It is recommended to use dark chocolate with 60% cocoa solids in order to get the perfect result.
- Keep the brownies in a closed container in the refrigerator up to 5-6 days.