Easy Christmas Tree Brownies are super-fudgy and loads of fun… Whether you choose to make Reindeer Brownies, Christmas Tree Brownies, or both. Perfect for kids (little and big). Optional dairy free brownies recipe.
Base-line a non-stick 8 inch square baking tin with good quality baking paper.
Pre-heat the oven to 175 C/340 F/Gas 3½.
Either in a glass heat-proof bowl in the microwave (on 30 second bursts set at medium, stirring between each) or set over a saucepan of just simmering water, melt the chocolate and butter together, stirring well until blended into a smooth paste. Stop when JUST melted.
Set aside the chocolate mix to cool for about 5 minutes.
Meanwhile, in a large mixing bowl, lightly whisk together the eggs, sugar and vanilla until 'frothy'. Do not over mix.
Add the chocolate mix and whisk again until combined (but try to avoid beating in too much air).
Sift the flour, cocoa and salt into the bowl.
Beat the mixture with a firm wooden/silicone spoon until it becomes an even, smooth, glossy batter.
Gently fold in the chocolate chunks (if using) until evenly distributed.
Pour the brownie batter into the cake pan and spread with the back of the spoon until smooth and even.
Bake the brownie for about 25 minutes. When it is ready, it will be firm, with a shiny crust and a skewer inserted into the middle will come out with just a few crumbs attached.
Cool the brownie completely in the tin.
Once cool, transfer (still in the tin) to the fridge for about half an hour to firm enough to cut cleanly.
Cut the brownie into triangles
When the brownie has firmed, carefully remove from the tin (running a flat knife around the sides to release before removing).
Place onto a cutting board and measure into 3 equal strips (cut into thirds). Use a large sharp knife for this process and clean the knife between each cut to ensure sharp edges.
Cut each of these strips into 5 triangles (each with 2 equal long sides and 1 shorter side). See MAIN BLOG post for a visual template if helpful. Each strip will have a small uneven triangle at each end, which will be surplus. Again, be sure to use a very sharp knife and clean between each cut for sharp brownie edges.
Line up the brownies ready to decorate with the short edge at the top.
Get ready ALL the decorations, matching the 'antlers' and eyes into even pairs.
Melt a little dark chocolate either in the microwave or in a small bowl over steaming water.
Using the 'pointy' end of a teaspoon or a similar pointed tool, dab a little chocolate onto the brownies where the antlers, eyes and nose are to be positioned, and stick the features in place. If the brownies are still chilled, be aware that the chocolate will set in seconds, so dab and decorate each feature on each reindeer one by one, to ensure the chocolate is sticky.
Set aside to firm up as necessary.
Christmas Tree Brownies
Line up the brownies ready to decorate with the short edge at the bottom.
Prepare the Match Makers/sweet sticks by cutting to size (allowing for about an additional centimetre to be inserted).
VERY carefully poke a small hole into the base of each tree brownie using a skewer or chopstick and then insert the matchmaker a short way. It helps if the brownies have been chilled for this part of the process.
Next, get ready the sprinkles and sweet decorations, tipping a few onto a plate for easy access.
Mix a little icing sugar (2 to 3 tablespoons) with a tiny drop of boiling water and a dot of green food colour paste, stirring to blend. The final paste should be thick enough to hold in a line when piped or drizzled. Adjust as necessary with additional icing sugar/water.
Drizzle (with the help of a spoon), pipe (eg with a cake decorating bottle), or brush with a clean small paint brush onto each Christmas Tree as you wish.
Add the sweet decorations and sprinkles, gently placing onto the icing to stick them to the brownies.
Sprinkle with a little edible glitter (optional) and set aside until the icing has hardened.
Storing the brownies
Christmas Brownies are best stored at room temperature in an airtight container. Place carefully into the container as flat as possible. If they need to be layered, be sure the decorations have firmed, before layering with a sheet of baking paper between each.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Rice Free Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary.