Gingerbread Brownies (recipe here in Finnish)

200 g veggie butter
150 g dark chocolate
6 dl gluten-free flour
1 dl cocoa powder
2 tsp baking powder
2 tsp gingerbread seasoning
3 medium-sized eggs
4 1/2 dl sugar
2 dl plantmilk of your choice
100 g frozen gingerbread dough (gluten-free)

Icing
500 g powdered sugar
about 1 dl strong coffee
2 tsp gingerbread seasoning

For decoration
5 gingerbread cookies (gluten-free)

Heat oven to 200 degrees Celsius.

Dice the butter and cut the chocolate in small pieces. Melt the butter in a pan, take it off from the heat and add the chocolate pieces. Mix until even.

Combine flour, cocoa powder, baking powder and gingerbread seasoning in a bowl.

Break the eggs into their own bowl. Measure in the sugar and whisk until it becomes frothy and light-colored foam. Mix in the flour mix, milk and the melted chocolate-butter mix in few parts.

Cut the frozen dough into small pieces (or use baked gingerbread cookies like I did). Spread the brownie dough evenly on a baking sheet. Sprinkle the gingerbread dough pieces over the dough, and even out. Bake for 20-25 minutes, until you can stick a wooden stick in the middle and when you take it out, no raw batter comes out with it.

Let cool, and make the icing. Prepare the coffee. Pour powdered sugar in a bowl and mix in gingerbread seasoning. Pou in the coffee little by little, until the icing is so thin that it's easy to mix.

Spread the icing over the brownie. Crumble gingerbread cookies for decoration.