Christmas is nearly here, 3 more sleeps and its that wonderful day of the year.
Kitchens all over are filled with festive cheer and indulgence at this time of year. Why not try these sensational chocolate brownies. This is the ultimate recipe for brownies – dense, fudge, moist and insanely chocolatey.
Decorating them like Christmas trees is such a fun activity to do with the kids too – super easy, very little mess and they will be so proud to share their creations with Santa on Christmas Eve.
These are super indulgent so definaltey a treat but because they are so rich a little goes a long way!
Merry Christmas x x
What You'll Need
100g dark chocolate (70% cocoa solids), broken up
40g cocoa powder, sifted
35g plain flour, sifted
½ teaspoon baking powder
180g caster sugar
2 large free-range or organic eggs
sprinkles – red, green and white
green candy melts or green icing
How to Do It
Jingle Bells, Jingle Bells.......
- 1Preheat your oven to 180°C/350°F/gas 4 and line a 25cm square baking tin with greaseproof paper.
- 2In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
- 3Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky triangles.
- 4Using green icing or candy melts decorate the triangle brownie in a zig zag manner. Decorate with sprinkles or smarties and a yellow star on top. Pop in a candy cane in the the bottom to represent the tree trunk.
- 5For the adult version - pop some brownie pieces in a glass, spoon in some freshly whipped cream, then drizzle with butterscotch sauce and chocolate fudge sauce. Top with a cocktail glass “infuser” filled with baileys / brandy / tia Maria / cointreau.
Top Ten Tips for Brownies
1 Good quality chocolate – it has to be 65% cocoa +
2 Real butter – do not come near me and mention margarine, vegetable oil, some butter spread or coconut whatever !
Butter – just pure and simple, good and honest butter !!!
3 Some people like a drier cake version. – I don’t ! It has to be squidgy, fudge, gooey perfection.
4 Over cooking is a big problem – dry out – if you do do this pour over some chocolate fudge sauce and all will be forgiven.
5 Nuts in it – forget about it – pure and unadulterated choc fest !!!!
6 Always always line your tin. Don’t be a fool- have your tin lined and your oven on before you start anything !!!
7 For the love of god – let them cool !!! They have to cool before you cut them !!
8 Melt chocolate and butter – make sure they are roughly even size to melt evenly.
9 Order of ingredients is very very important – Eggs – last ingredient – why ? Heat will cause scrambled egg – but you do need the heat at the beginning – why ? To dissolve the sugar and prevent it becoming granular and gritty
10 Indulge and enjoy.