Everyone loves a delicious chocolate brownie, so with this gloriously fudgy treat given a Christmas makeover, it’s sure to be a hit at the table!
It’s not exactly the dieter’s friend when it comes to desserts but it’s Christmas after all. These brownies are not too sweet, so they’re destined to be favoured by those who love dark chocolate – with the sugar hit reserved for the icing. Easy to whip up, these will be on your dessert menu in next to no time.
145g unsalted butter
1¼ cups sugar
¾ cup cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
½ cup plain flour
¾ cup icing sugar
green food colouring
gold star sprinkles
5 candy canes
- Preheat the oven to 160°C. Grease and line a 20cm square pan with baking paper.
- Set up a makeshift double boiler using a saucepan with a medium sized heat proof mixing bowl nestled on top. Fill the saucepan with five to 10 centimetres of water (but don’t let it touch the bottom of the mixing bowl) and heat it to a simmer. In the mixing bowl, add butter, sugar, cocoa and salt and rest the bowl over the water. Stir occasionally until the butter has melted and the mixture is just warm – it will look quite grainy, don’t worry!
- Remove from the saucepan and stir in the vanilla.
- Add the eggs one at a time. Beat well with your wooden spoon between additions.
- When the mixture looks shiny and thick, add the flour. Beat with your wooden spoon until incorporated.
- Spread the mixture evenly into the prepared pan and bake for 25 to 30 minutes or until a skewer inserted in the centre comes out almost clean. Cool completely in the pan (at least an hour).
- Cut the square in half. From each half, cut triangles. Keep the off-cuts for nagging taste testers!
- Prepare the icing by sifting the icing sugar into a bowl, adding a drop of food colouring and adding enough water, a tablespoon at a time, until a semi-thick paste is made. Transfer to a small zip-lock bag to make a small piping bag. Snip off a tiny corner. Pipe icing and decorate to your heart’s content!
- Cut the candy canes in half (lobbing off the curled end also) for tree trunks. Gently push the trimmed candy canes into the bottom of each tree shaped brownie for an instant Christmas tree dessert.
This recipe will make eight to ten brownies, depending on how generous your tree cutting technique is.
Find more great ideas for Christmas cooking in our Christmas section.