food

Christmas Brownies

Cake brownie with Christmas decorations!

food

Christmas Brownies

Cake brownie with Christmas decorations!

Ingredients

Brownies

  • 1 cup (227g) unsalted butter, melted
  • 2 1/4 cups (447g) sugar
  • 1 1/4 cups (106g) Dutch-process cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp (14g) vanilla extract
  • 1 tsp espresso powder, optional
  • 5 large eggs
  • 1 1/2 cups (177g) All Purpose Flour

Frosting

  • 500g - 2 cups unsalted butter, softened
  • 500g - 4 cups icing (confectioners’) sugar
  • 2–4 tsp vanilla extract or vanilla bean paste
  • 2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)

Snowman

  • 2 tbsp cocoa powder
  • 4 drops black food gel
  • 2 drops orange food gel
  • Mini chocolate chips
  • 1 cup Shredded coconut

Reindeer

  • 2 tbsp cocoa powder
  • Red candy button
  • Mini chocolate chips
  • Pretzels

Christmas Tree

  • 2 drops green food gel
  • Rainbow sprinkles
  • Edible pearl sprinkles

Steps

Brownies

  1. Preheat the oven to 170°C / 350°F. Lightly grease a 9" x 13" pan.
  2. Add the melted butter and sugar into a large mixing bowl and stir until well combined. Stir in the cocoa powder, salt, baking powder, vanilla extract and espresso powder. Beat the eggs in one at a time.
  3. Spoon the batter into the pre-prepared pan and bake for 25 minutes and allow to cool down.
  4. Use a large knife to cut the brownies in half long ways and then cut into triangles.

Frosting

  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
  2. Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
  3. Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed. At this stage, you can also add any food flavourings or food-gel colourings.
  4. Split the frosting into 5 mixing bowls. Set one aside and leave as white frosting. To colour the black one add the cocoa powder and black food gel and mix until well combined. To colour orange, green and chocolate frostings, add the food gels (or cocoa powder for chocolate) and mix until evenly coloured.

Snowman

  1. Add the white frosting into a small round piping tip and pipe a triangle shape with a flat top and fill in with more frosting. Dip into shredded coconut. Then pipe the hat on top using the black frosting. Add two chocolate chips for the eyes and pipe orange frosting for the carrot nose.

Reindeer

  1. Add the chocolate frosting to a piping bag fitted with a small star tip and pipe lines of frosting starting at the top sides to the bottom and fill in. add mini chocolate chips for the eyes. Add pretzels for the horns and a red candy button for the nose.

Christmas Tree

  1. Add the green frosting to a piping bag with a small star tip and pipe spikes of frosting, starting from the bottom, making your way to the top. Sprinkle with rainbow sprinkles and an edible star or pearl sprinkle at the top.