If there’s a time to be indulgent, it’s definitely Christmas! I love this time of year as I always cook up rich stews, creamy chicken pies and spicy curries to warm the cockles while the wind whistles outside. And, once you’re in carb coma, the only antidote obviously, is CALORIE FILLED CHOCOLATE BROWNIES. I’m sure these could be made healthier, but what’s life without a little treat along the way?! For me personally, I try and work out a couple of times a week and drink a lot of water, then I don’t stress too much about what I eat.
Whether you’re hosting a festive party or simply want to create a cute Christmas snack, these indulgent Christmas brownies are perfect and really easy to make!
Makes 12 brownies
You will need
For the brownies
- 275g of butter, softened plus a little extra for greasing
- 4 large eggs
- 75g cocoa powder
- 100g self-raising flower
- 375g caster sugar
- 100g milk chocolate chips
- Baking tin
- non-stick baking paper
To decorate
- Icing sugar
- Fondant icing in green and red colours – I used these ones from Hobbycraft.
Let’s bake!
- Preheat the oven to 180°C.
- Cut your non-stick baking paper to match the size of your baking tin – (my tin is roughly 35cm by 25cm, and this made 12 large brownies)
- Grease your tin with butter and then line it with the paper, making sure it is nicely pushed into the corners.
- Add all your pre-weighed ingredients into a large mixing bowl, and beat everything together until you get a smooth mixture.
- Pour the ingredients into your baking tin, spreading it out evenly. I used a spatula to level it all off.
- Bake for 40 minutes, or until your optimum gooeyness is achieved! Check if the brownies are done by pushing a skewer or knife into the centre, and if it comes out clean – they’re ready.
- Using a sieve, dust the brownies with icing sugar to create a snowy effect!
- Set the brownies aside and leave to cool, before cutting into 12 even squares.
Let’s decorate!
- Take a small amount of red icing for the holly berries, and roll into small balls – I did 3 per brownie.
- Roll out the green icing using a rolling pin, or if like me you realise halfway through you don’t actually own a rolling pin, then MASH IT IN BLIND PANIC WITH A HALF DRUNK BOTTLE OF MULLED WINE.
- Once you have a nice flat surface, you can either take a stencil to cut out your leaves or improvise and make one (I used a paper template and cut round it with a knife).
- Score little lines of detail on the leaves with a knife.
- Add the leaves on top of the brownies, and then place your pre-rolled holly berries on too.
I loved creating these, although admittedly my decorating isn’t the neatest thing in the world I think it really adds a cute festive twist.
Let me know if you give these a whirl, and show me how yours turn out!
Looking for more inspiration? Give my unicorn fudge or my comforting cauliflower cheese a go!
