Gluten-free gingerbread brownie

Preparation

• Add the melted margarine, sugar and oil to a bowl and mix well for about a minute. Add the vanilla extract to the eggs and mix well again (about 1 minute). Without careful mixing at this stage, the topping will not be crispy and crackly.
• Place a sieve over a bowl and add the dark flour mix, cocoa powder, spices and salt. Stir in the dry ingredients, lifting to mix. Mix just enough to incorporate the flour into the dough! There will be some crumbs of the flour mix left in the sieve, so tip the rest into the dough.
• Stir in the milk chocolate chips and gingerbread pieces (about 5 pieces are enough).
• Scrape the dough into a deep baking pan (20cm x 20cm) lined with baking paper (the remaining 5). Spread out evenly. Sprinkle with milk chocolate pieces and gingerbreads. Bake in the oven on the top shelf for 20-25 minutes at 175°C. You can use a toothpick to test the brownies for doneness. When testing the edges, the stick should come out clean, but otherwise remain doughy. Find your favourite level of doneness by experimenting!
• Let cool and cut into pieces. Serve with vanilla ice cream, for example.