Christmas Bakes: Christmas Brownies

Welcome back to our Christmas Bakes Series!

If you missed our last post for Cranberry & Orange Chelsea Bun Trees, check it out here!

So here is my second recipe, and to be honest you can't go wrong with these beauties. I LOVE brownies, and these will not disappoint. Packed full of chocolate truffles, amaretti biscuits and a couple of edible Christmas twists, they really do sell themselves...

Christmas Brownies

 Ingredients

 200g butter, cubed, plus extra for greasing
100g dark chocolate, chopped
100g milk chocolate, chopped
3 large eggs
300g golden caster sugar
100g plain flour
50g cocoa powder
½ tsp mixed spice

To decorate

9 glacé cherries
1 egg white
2 tbsp caster sugar
9 chocolate truffles
Edible gold spray
1-2 tsp icing sugar for dusting
Chocolate buttons
Edible silver balls


Method

Grease and line a 20cm x 20cm brownie tin.
Heat your oven to 180C.
Put the butter and both types of chocolate in a heat proof bowl and set over a pan of barely simmering water, stirring every now and then until the chocolate has melted.
Leave the chocolate and butter mixture to cool a little while you whisk the eggs and caster sugar in a large bowl using electric beaters.
Once the mixture is pale, fluffy and looks like it’s roughly doubled in volume, whisk in the melted chocolate.
Fold in the flour, cocoa powder and mixed spice until no pockets of flour remain then pour into your prepared tin.
Level the top with a spatula and bake for 20-25 mins.
The top should look set and shiny but should be a little wobbly if you gently jostle the tin.

Leave the brownie to cool completely in the tin then chill in the fridge until set.
While the brownie cools brush the glacé cherries with egg white, dab off the excess with kitchen paper then dredge in caster sugar until well coated. Leave to dry on a wire rack.
Put the chocolate truffles onto a sheet of baking paper or foil then spray with the edible gold lustre.
Dust the chilled brownie with icing sugar to create a snowy surface and top a glacé cherry or gold truffle alongside the buttons and silver balls.


And there you have it! I can't wait to make these beauties over the Christmas period, let me know what you think!

Happy Baking, and Merry Christmas.

Charley x 


*BBC GOOD FOOD RECIPE*

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