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Ginger brownies topped with Apricot Cream

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20 g g Ginger Ginger
60 g g Dark Chocolates Dark Chocolate
40 g g Butter Butter
30 g g Flour Flour
1 pinches pinch Baking Powder Baking Powder
1 pieces piece Eggs Egg
1 pinches pinch Salt Salt
1 tbsp tbsp Coffee Coffee
(Cooled (Liquid))
50 ml ml Apple juice Apple juice
60 g g Mascarpone Mascarpone
1 - 2 tsp tsp Honey Honey
25 g g Apricots Apricot
(Dried Soft)

Ginger brownies topped with Apricot Cream

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1:35 hrs


For the brownies:1.Chop ginger.2.Chop the chocolate.3.Melt 50 g with butter over a hot water bath, allow to cool slightly.4.Mix the remaining chocolate, ginger, flour and baking powder.5.Beat egg, sugar and salt until creamy. 6.Stir in chocolate butter. 7.Stir in flour mixture and the cooled coffee. 8.Spread the dough over 2 greased, flour-dusted glasses. 9.Bake the brownies in preheated oven at 180 ° C for 25-30 minutes.

10.Meanwhile, soak rubber rings from the tumblers in cold water. 11.Take the brownies out of the oven and immediately close the jars with rubber rings, lids and clamps.12.Allow to cool completely on a wire rack.

For the apricot cream:13.Soak apricots in apple juice for 1-2 hours. Then drain off most of the liquid keeping approx. 1 tbsp. 14.Purée apricots.15.Stir in mascarpone and add the honey, if necessary stir in some more soaking liquid. 16.Before serving, put a large dollop of cream on top the ginger brownies

Additional requirements:2 heat-resistant tumblers of approx. 300 ml each with lid, rubber ring and clamps


Fat44 g Carbonhydrates65 g Protein10 g kCal718 Kilojoule2994