Santa Hat Brownies

Santa Hat BrowniesFriday was my last day at the office for the year and I thought I would make these little treasures to celebrate the occasion. It’s my all time favourite brownie recipe teamed up with cute ‘Santa hat’ strawberry decorations.

Here is what you will need to make 12 generous sized portions.

  • 200g Butter
  • 150g Light Soft Brown Sugar
  • 350g Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 250g Chocolate (I use half Milk, half Dark)
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 200g Plain Flour
  • 1 tsp Baking Powder
  • 4 tbsp Cocoa Powder

For The Decoration

  • 100g Unsalted Butter, Room Temperature
  • 200g Icing Sugar
  • 1/2 tsp Vanilla Extract
  • Splash of Whole Milk
  • Punnet of Strawberries
  • Icing Sugar to dust

Preheat your oven to 200°C/Fan 180°C.

Grease and line a 29 x 19cm rectangular baking tray.

Santa Hat BrowniesIn a large heavy based saucepan, add the butter, brown sugar, golden caster sugar &  golden syrup. Melt gently over a low heat then break up the chocolate and stir through until melted and smooth.

Don’t panic if the mixture splits at this point, in this recipe it won’t really matter.

Santa Hat BrowniesAllow to cool for 5 minutes before the next step.

Beat the eggs in a jug, stir them into the chocolate mixture in 2 parts, then add in the vanilla extract.

Santa Hat BrowniesSift together the flour, baking powder & cocoa powder then add that into the mixture and stir until everything is combined, smooth & shiny.

Santa Hat BrowniesPour into the prepared baking tray and bake in the centre of the preheated oven for approx 40-45 minutes. You may wish to turn it half way to ensure an even bake.

Santa Hat BrowniesOpen the oven door and allow to sit on the shelf for 15 minutes, then leave on the side in the tin to cool completely before removing.

Santa Hat BrowniesIt’s likely that the sides will be slightly more risen and the centre will have sunk a little. Don’t worry about this. Once you’ve cut out the slices, you can push the taller side down to flatten them out.

When completely cooled, cut into 12 equal pieces.

To make the vanilla buttercream, beat the butter either in an electric stand mixer or in a large bowl with an electric hand whisk. Do this until it is very light and smooth. Gradually add in the icing sugar beating well after each addition. Add the vanilla extract and a splash of whole milk if you need to loosen it a little. Load into a piping bag prepared with a nozzle of your choosing. (I used the 2D drop flower nozzle)

Cut the tops and bottoms off each strawberry.

Pipe a round swirl on each brownie, place a strawberry on top and pipe a little ‘blob’ on the peak of the strawberries. Dust with a little icing sugar to make them really Christmassy!

If you don’t like strawberries, you can always make some little fondant holly & ivies to sit on top of the buttercream instead.

Santa Hat BrowniesThese disappeared VERY quickly at the office! I honestly adore this brownie recipe. It’s not like those awful, dry sponge imitations that you get from the supermarket… it’s a real, gooey, indulgent chocolate brownie. Just the way they’re supposed to be. And with the pretty, festive decorations – they would make the perfect pud for your Christmas buffet table.

I hope you all enjoyed the post my lovelies and have a very Merry Christmas!

*Clink!*

Miss KitchenMason

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