With just over a week left until the big day, I found myself wondering what other awesome Christmas bakes I could try – then I came up with these little beauties. Christmas tree brownies! Not only are they delightfully gooey & rich, they’re really fun to decorate AND vegetarian & gluten free. It’s also a great recipe to get the kids involved in. What more could you want?!
One thing to note – these brownies work best if made the night before and allowed to cool completely before attempting to slice & decorate. Also – they are the most awesome, rich & gooey brownies you will ever make. (And that’s a KitchenMason promise!)
Here is what you will need to make 14.
For the Brownie
For the Decoration
*Regular self raising flour works fine if you don’t need it to be gluten free.
** Most are vegetarian/gluten free but check the label just in case.
Right, let’s get cracking!
Grease and line the cake tin and set to one side until needed.
Preheat your oven to 190°C/Fan 170°C.
Break the dark & milk chocolate into a large bowl and add the butter & salt. Gently melt either in a bowl set over a pan of barely simmering water or in the microwave.
Stir until smooth & shiny then leave to one side to cool.
Either in an electric stand mixer with the balloon whisk attachment or in a large bowl with an electric hand whisk – whisk the eggs for at least 3-4 minutes until really light and pale.
It should leave a slight trail when you remove the balloon whisk/beaters.
Add in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.
In thirds, pour in the cooled chocolate & gently fold through using a rubber spatula.
Sift over the flour and carefully fold this in – just until you can’t see any more lumps of flour and the mixture is smooth & still quite light.
Pour the mixture into the prepared cake tin – be careful not to overfill as it will rise slightly.
Then bake in the preheated oven for approx 25-30 minutes.
As mentioned before, it is best to make these brownies the night before and allow to cool completely before attempting to remove from the tin & slice.
So, when completely cooled -run a spatula down the sides of the brownie to release from the tin then gently lift out and place on a chopping board/mat.
Now, I’m a bit of a perfectionist so yeah – I got a ruler out at this point! But basically, cut the brownie into 14 triangles. You will have 4 spare bits for you to taste test too! (Clearly I couldn’t wait to take a photo…)
Take each candy cane out the wrapper and snap into pieces approx 3cm long.
Place the brownies on a wire rack over a piece of newspaper & carefully insert a piece of candy cane into the base of each one.
Melt the white chocolate in either a bowl set over a pan of barely simmering water or in the microwave and pour into a piping bag.
Snip the end and pipe ‘tinsel’ across each tree then place sugar balls down the edges in the chocolate for the baubles.
I found it best to decorate in half batches – just to ensure the chocolate doesn’t set before you have stuck the ‘baubles’ in.
Allow the chocolate to set for about 30-40 minutes or so before either devouring straight away or placing in nice presentation boxes to give as gifts to your loved ones.
I find it best to store these in an air tight container in the fridge – due to their extreme ‘gooeyness’ they can become a little delicate if stored at room temperature.
Go on, admit it – they’re SO cute aren’t they?! I think these make great little home made gifts for people and, with the decoration element – you can let the kids go nuts adding edible glitters, hundreds and thousands or whatever else they can think of!
I hope you enjoyed the post my lovelies – until next time!
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