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
- 250g Dark Chocolate
- 100g Milk Chocolate
- 200g Unsalted Butter, Room Temp
- Pinch of Salt
- 3 Eggs, Room Temp
- 250g Dark Muscovado Sugar
- 1 tsp Vanilla Extract
- 50g Doves Farm Gluten Free Self Raising Flour *
For the Decoration
- 100g White Chocolate **
- Pack of Candy Canes **
- Red/Green Sugar Balls **
- 30 x 20cm Rectangular Cake/Swiss Roll Tin
*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.
It should leave a slight trail when you remove the balloon whisk/beaters.
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.
Then bake in the preheated oven for approx 25-30 minutes.
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…)
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.
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.
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!