Easy Christmas Brownie Recipe: Homemade Gingerbread Man Brownie

Preheat the oven to 180 °C
Grease your baking mold with butter and place it in the fridge until ready to use.
Chop the dark chocolate for the batter into large pieces and the topping chocolate into small pieces.
50 g Dark Chocolate, 50 g Dark Chocolate
Melt the unsalted butter and the batter chocolate together using a double boiler.
62 g Unsalted Butter
Mix the instant coffee with hot water and add it to the melted chocolate, stirring well.
1/2 tsp Instant Coffee, 2 ml Hot Water
In another bowl, combine the sugars, salt, vanilla extract, and egg. Use a hand mixer on high speed for 5–8 minutes until the mixture becomes pale and thick.
42 g Dark Brown Sugar, 2 drops Vanilla Extract, 3 pinches Salt, 1 egg
Pour the melted chocolate mixture into the egg mixture and mix gently on low speed with the hand mixer.
Sift in the flour and cocoa powder. Fold them in gently with a spatula in a “J” motion until no dry flour remains.
37 g All Purpose Flour, 12 g Cacao Powder
Fold in the chopped topping chocolate.
Pour the brownie batter into the prepared mold.
Bake in the preheated oven at 170 °C for 25 minutes.
Allow the brownie to cool completely in the mold at room temperature, then remove from the mold.
Fill a piping bag with white icing and decorate the Gingerbread Man Brownies with eyes, mouth, and other designs.
80 g White Icing
This is the best fudge gingerbread man brownie!!