From spice cupboard to delicious: Try gingerbread brownie today
The aroma of gingerbread often evokes thoughts of December, yet many people find themselves with a leftover packet of spice mix. Instead of storing it until next December—and risking the loss of flavour before ultimately tossing it away—why not try this delightful cake recipe? Bake it once, and you'll find yourself making it every week until winter ends.
This soft, fragrant cake features cinnamon, cloves, and cardamom and can be enhanced with chocolate for a brownie-like texture anyone can master. For extra flavour, incorporate dried fruits soaked in liqueur or strong tea into the mixture. Both versions with chopped apricots and cherries have been tested and are excellent!
How long can you store spices?
Many people have leftover spices in their kitchen cupboards after the holidays. Spices like cloves, cardamom, cinnamon, and convenient mixes such as gingerbread spice, won't last indefinitely once opened. Over time, their most valuable component, aroma, dissipates. So, if you're expecting a fragrant cake a year after opening, you might be disappointed. Another reason to use them sooner rather than waiting for spring cleaning is the risk of moths or other kitchen insects infesting them, which could mean tossing the product in the trash.
Recipe for gingerbread brownie
Adding dried fruits soaked in liquid (like liqueur or strong tea) will make the cake even moister and tastier.
Ingredients:
- 200 grams of butter,
- 100 grams of milk chocolate,
- 100 grams of white chocolate,
- 3 eggs,
- 3/4 cup of sugar,
- 100 grams of all-purpose flour,
- 1.5 teaspoons of baking powder,
- 1 teaspoon of gingerbread spice,
- a pinch of salt,
- dried apricots or cherries (optional),
- powdered sugar for dusting.
Preparation:
- Preheat the oven to 175 degrees Celsius. Grease and line a 9x9 inch baking pan with parchment paper.
- Melt the butter in a saucepan. Add the chopped chocolates after a moment. Set aside to cool.
- Crack the eggs into a bowl and beat them until frothy, gradually adding sugar to form a light, well-aerated cream.
- Add the sifted flour along with the baking powder and the gingerbread spice. Mix on low speed.
- Pour the prepared gingerbread brownie batter into the pan.
- Add the drained, previously soaked fruits on top, gently pressing them in.
- Bake for about 50 minutes, until a toothpick comes out clean.
- After cooling, dust with powdered sugar.
