Spiced Tree Brownies

• Preheat your oven to 180°C (160°C). Grease and line a square baking pan with some Spreado and baking paper, leaving an overhang on two sides so you can easily lift the brownies out later.
• In a large bowl, mix the melted Spreado and caster sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla essence.
• Sift the flour, cocoa powder, and salt into the wet mixture. Using a spatula, stir in the cinnamon and ginger or the instant coffee granules. Stop mixing as soon as the white flour streaks disappear.
• Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes, until a skewer inserted into the centre comes out with moist crumbs, but not wet batter.
• Let the brownies cool completely in the tin. Optional: For sharp, clean cuts on the tree shapes, place the tin in the fridge for 30–60 minutes before cutting.
• Lift the brownie slab out of the tin using the paper overhang. Cut the square into 3 long horizontal strips. Cut each strip in a zig-zag pattern to create triangles. Gently push a chocolate finger or pretzel stick into the wide base of each triangle to form the trunk.
• Melt the white chocolate. Using a piping bag (or a sandwich bag with a tiny corner snipped off), pipe a zig-zag pattern across each tree. You can also use a spoon and drizzle the chocolate over the brownies. Decorate as desired, and store in an air-tight container for about 5 days.

Enjoy!