Chocolate Brownies Christmas Trees

Thu, 21 December 2017

 

Ingredients

·         125g butter

·         100g dark chocolate (70% cocoa solids), broken up

·         40g cocoa powder, sifted

·         35g plain flour, sifted

·         ½  teaspoon baking powder

·         180g caster sugar

·         2 large free-range or organic eggs

 

 

Method:

 1. Preheat your oven to 180°C/350°F/gas 4 and line a 25cm square baking tin with greaseproof paper.

2. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

3. Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky triangles.

4.  Using green icing or candy melts decorate the triangle brownie in a zig zag manner. Decorate with sprinkles or smarties and a yellow star on top. Pop in a candy cane in the bottom to represent the tree trunk.

5.  For the adult version - pop some brownie pieces in a glass, spoon in some freshly whipped cream, then drizzle with butterscotch sauce and chocolate fudge sauce. Top with a cocktail glass “infuser” filled with baileys / brandy / tia Maria / cointreau.

 

 

 

Chocolate Fudge Sauce

Makes 1 jar (300mls)

Ingredients

·         50g butter

·         150mls cream

·         150g honey

·         50g light brown sugar

·         20g cocoa

·         100g 75% dark chocolate

·         1/2 tsp vanilla bean paste

·         Pinch of salt

 

Method

1.    Over a low to medium heat combine the butter, cream, honey, brown sugar and cocoa.

2.    Using a whisk continually stir until there are no lumps. Whisk over a medium/low heat for 4mins.

3.    Remove from heat, break in chocolate and stir until it is fully melted.

4.    The chocolate sauce will go very thick and fudge

5.    Store in an air tight container for up to a month.

6.    To serve reheat with a little cream until it reaches your desired consistency.

 

 

 

 

 

 

 

 

 

 

 

 

Butterscotch Sauce

·         100g butter

·         360g sugar

·         200mls cream

·         1/2 tsp vanilla bean paste

·         Pinch salt

 

1.    Place the butter, sugar and 100mls of cream in the saucepan. Stir together over a medium heat until the sugar is fully dissolved.

2.    Then allow gently simmering and bubbling for 3-4 mins. Do not stir during this stage - just trust the process.

3.    Remove from the hear, allow to cool a little (1-2mins) then for in the remaining cream and vanilla.

4.    Stir. Allow to cool.

5.    Transfer to a glass jar and store in the fridge for 2-3 weeks.