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  1. First, melt the chocolate coating and butter together in a water bath. Once melted, pour into a large mixing bowl, stir in the sugar and vanilla and allow to cool. This is very important so the brownies don't get sticky.

  2. Meanwhile, measure out the flour, espresso powder (not dissolved), spices, baking powder and salt, mix well and set aside. Mix the couverture fix whole milk and 50g of the chopped white couverture in another bowl. Preheat the oven to 180°C (gas stove: level 2-3 | fan oven: 160˚C) and butter a   baking pan 22 cm x 34 cm  .

  3. Using a whisk, beat the eggs into the cooled chocolate mixture until light and fluffy. Using a rubber spatula, mix in the flour so that it is only lightly mixed, followed by the chopped couverture. Spread the batter evenly in the baking pan. Bake for about 25 to 30 minutes, do a cooking test. Don't bake too long. Leave to cool on the wire rack.

  4. Melt the remaining white chocolate and pour over the brownies once they have cooled.

  5. For the decor stars, melt the dark couverture according to the instructions on the packet. Fill the liquid couverture into a small plastic piping bag and carefully cut off the outermost tip. Pipe stars approx. 5 cm in size onto baking paper.


22cm x 33cm baking pan for approx. 24 brownies

Preparation 20 minutes (plus baking and cooling time)

Baking time 25 - 30 minutes


  • 150g noble couverture

  • 180g butter

  • 250g sugar

  • 1 packet of vanilla baking

  • 140g flour

  • 1 tbsp instant espresso powder

  • 1 level teaspoon of cinnamon

  • 1 level tsp cardamom

  • ½ tsp ginger powder

  • 1 pinch grated nutmeg

  • 1 pinch ground cloves

  • 1 pinch ground anise

  • ½ tsp baking powder

  • ½ tsp salt

  • 150g whole milk couverture chips

  • 50g white couverture, roughly chopped

  • 4 eggs

  • 100g white couverture, melted

  • 50g dark chocolate chips

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