Gingerbread brownie

Method

• 1
  To make the gingerbread men, preheat oven to 180C. Line a baking tray with baking paper. Roll out the gingerbread dough on a floured surface to a 3mm-thick disc. Use a 5cm and 10cm gingerbread man cutter to cut out shapes. Place on the lined tray. Bake for 10-15 mins or until light golden. Set aside to cool.
• 2
  Grease and line the base and sides of a 20cm square (base measurement) cake pan, allowing the sides to overhang. Combine the butter and dark chocolate in a medium saucepan over low heat. Cook, stirring, for 5 mins or until butter and chocolate melt and mixture is well combined. Transfer to a heatproof bowl. Add the sugar and eggs. Stir to combine. Add the flour, cocoa powder, sour cream, ginger and mixed spice. Stir to combine.
• 3
  Coarsely chop one-quarter of the gingerbread men. Add to the chocolate mixture with the white chocolate and extra dark chocolate.
• 4
  Pour into the prepared pan. Arrange remaining gingerbread over surface. Bake for 40-45 mins or until a skewer inserted in the centre comes out with crumbs attached. Set aside in pan to cool completely. Cut into pieces to serve.