Spiced brownies

Cut 185g unsalted butter into small cubes and tip into a bowl.

Break 185g dark chocolate into small pieces and drop into the bowl. Microwave until melted. Leave the melted mixture to cool to room temperature.

Preheat the oven to 180 degrees celcius, using a 20cm square tin, lined with baking paper and set aside.

Sift the cake flour, cocoa powder, and spices over a medium bowl.

Crack 3 large eggs into a large bowl and add in the caster sugar. Whisk the eggs and sugar until creamy and pale in colour.

Pour the cooled chocolate mixture into the bowl with the egg and sugar mixture then gently fold together with a spatula.

Fold in the dry ingredients.

Pour the mixture into the prepared tin and bake for 35-40 minutes.

Allow to cool completely before slicing.

Prepare the ganache: by chopping up the chocolate, heat the cream up in a separate bowl for 45 seconds in the microwave. Pour hot cream over the chocolate and stir until chocolate has melted and ganache is smooth.

If the ganache is a bit runny place in the fridge to firm up before piping. Pipe or spoon the chocolate ganache over each piece of the brownie and top with a mini gingerbread man.

Keep refrigerated, allow the brownies to come to room temperature before serving.

Reprinted with permission from The Tocka Blog, for more recipes follow along on Instagram.