Turn on your oven to 180c/ Gas4. Line and grease a 20x20 cm
tin.
Over a bain-marie, add 185g unsalted butter, cubed and 200g
dark chocolate chips into a bowl. Keep the heat on a low to avoid burning the
chocolate. Once melted and mixed, leave to cool to room temperature.
Pour the sugars into a large bowl. Crack 3 large eggs into
the bowl and mix for a few minutes until lighter in colour. Then pour your
melted chocolate mixture into the bowl and fold the mixture together.
Sieve the cocoa powder and flour into the bowl, gentle
folding with a spatula until combined. Be careful not to over mix and knock out
the air from your mixture.
Stir in the milk chocolate chips, fold until they are evenly
mixed in.
Pour the mixture into your tin. Level this out with the back
of your spatula.
Place this into the middle of your oven and cook for 30mins.
Once baked, take out of the oven and leave to cool for 2 hours or until
completely cold before removing from your tin.
With a round cutter, cut as many circles out of half of brownie slab as possible and cut the remaining half into triangles.
Icing
With a round cutter, cut as many circles out of half of brownie
slab as possible and cut the remaining half into triangles.
To create the icing, add 100g icing sugar to a medium bowl
with 10ml of water. Mix until you form a lose paste. Spread this over half your
circle brownies to create the top of your brownie, manoeuvre with the back of a
teaspoon to get the Christmas pudding drip affect.
With the leftover icing, take a teaspoon out of the bowl
(this is for the holly berries) and then add half the remaining icing. Leave
one half to the side. Add green food colouring gel to one half and mix. You may
need to add some more icing sugar to thicken. Pipe the holly leaves onto a
flower nail or straight onto your brownie.
With the teaspoon of icing sugar left to the side, add red
food colouring gel and mix. Add more Icing sugar until the mixture is thick and
you are able to roll small red balls for your holly berries. Add these to your
brownie.
To create the Icing for the Christmas trees, add 150g icing sugar to a medium bowl with 15ml of water. Mix until you form a paste, then add green food colouring gel and continue mixing until you get a consistent colour. Add to a piping bag and pipe from side to side onto the trees.
With the remaining white icing set aside, pipe thin lines from left to right to look like tinsel and then decorate with sprinkles and hundreds of thousands.
Once all the icing is set, add a lolly stick to the bottom
of your brownie. These will last for up to a week in an air-tight container.
Recipe Note
Cake pops are a great way to use the left over brownie!
