Prep
35 MinsBake
25 minsServes
10+Difficulty
Medium About
A family favourite with a festive twist, have fun creating these reindeer and Christmas tree-shaped chocolate brownies to give as gifts.
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.
Ingredients – 7 items
1
Dark chocolate
broken into small pieces
White chocolate
broken into small pieces
Milk chocolate
broken into small pieces
Unsalted butter
cut into small pieces
Golden caster sugar
Large eggs
beaten
Plain flour
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
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Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
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Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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Ready to get baking? Find the full recipe on our website – link in bio.
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Our syrup range are available on Amazon and at sugarandsyrup.com
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