Instructions
How to Make Christmas Chocolate Brownies
- Heat oven to 180℃/160℃ fan/gas 4. Melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water and stir until smooth, remove from the heat and leave to cool.
- Whisk the eggs and Tate and Lyle Golden Caster Sugar in a large bowl with an electric mixer until thick and creamy.
- Pour the cooled chocolate mix into the bowl and gently fold in.
- Next fold in the sifted flour and cocoa until the mixture looks fudgy.
- Stir in the white and milk chocolate pieces and pour the batter into a greased and lined 20cm square tin.
- Bake the brownies for 25 minutes until the top looks shiny and crusty. Cool in the tin and then lift out in one piece and cut into triangles.
- Decorate with pretzels, googly eyes and red smarties for Rudolph faces and use icing pens and sprinkles to make colourful Christmas trees.
- These chocolate brownies will keep for up to two weeks in an airtight tin or frozen for a month.
