BROWNIES WITH CHAI SPICES

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.