Chocolate and gingerbread brownies

Total time: 53m
Preparation Time: 30m

For 28 piece


Lara - Vanillacrunnch

Nutritional Information

Contains 145 Kcal, 3g Protein, 23g Carbohydrates, 6g Fat


  • Brownies
  • 2 tbsp sodium bicarbonate
  • 450 g spelt flour
  • 2 pinches salt
  • 2.5 dl maple syrup
  • 40 g cocoa powder
  • 80 g coconut oil, melted
  • 4 tbsp cinnamon
  • 360 g apple sauce
  • 1 tsp nutmeg
  • 0.5 tsp ground cloves
  • 0.5 tsp ginger powder
  • 1 dl almond drink
  • Glaze
  • 1 dl coconut milk
  • 200 g dark chocolate (50% cocoa), roughly chopped
  • Utensils
  • One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.

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  • Brownies

    Mix the flour, baking soda and salt in a bowl. In a second bowl, mix the cocoa powder with all the other ingredients up to and including the ground ginger. Add the flour mix and almond milk, mix together. Transfer the brownie mixture to the prepared tin.
  • To bake

    Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove the brownies from the oven, leave to cool, cut into approx. 28 squares.
  • Glaze

    Heat the coconut milk in a pan, melt the chocolate in the milk, stir until smooth. Use a spatula to spread the glaze over the brownies, leave to dry.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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