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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Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
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1) Make sure you`re following us @tateandlylesugars
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Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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