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–+ servings

Easy Christmas Brownies

Whip up these easy Christmas Brownies in no time! Fudgy, chocolatey, and perfect for decorating as Santa hats, Christmas trees, or Rudolph!

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Prep: 45 minutes
Cook: 15 minutes
Total: 1 hour
Servings: 6 brownies

Equipment

  • 1 8-inch round springform baking tin
  • 4 Piping bags
  • Petal piping nozzle For the Reindeer brownies
  • Round piping nozzle For the Santa hat brownies
  • Small star piping nozzle For the Santa hat fluff
  • Closed star piping nozzle For the Christmas tree brownies

Ingredients

For the brownies:

For the buttercream:

  • 250 grams Salted butter soft at room temperature
  • 450 grams Icing sugar
  • 2 tablespoons Milk
  • 2 tablespoons Cocoa powder
  • Green food colouring I used Colour Splash Leaf Green
  • Red food colouring I used Sugarflair Red Extra

For the Christmas decorations:

  • 3 Mini marshmallows for the Santa hat brownies
  • 1 tablespoon Colourful chocolate beans for the Christmas tree brownies
  • 6 Candy canes to stick into the brownies
  • 6 Pretzels for the reindeer brownies
  • Edible eyes for the reindeer brownies

Instructions

Start by baking the brownies:

  • Preheat the oven to 170℃ fan / 190℃ conventional. Grease and line the base of an 8-inch round springform baking tin.
  • Pour the contents of the Epic Snax Double Choc Brownie bottle into a mixing bowl. Add the melted butter and eggs.
    1 bottle Epic Snax Double Choc Brownie Mix, 100 grams Unsalted butter, 2 medium Eggs
  • Mix everything together until well combined.
  • Spread the mixture into the baking tin, smoothing out the top.
  • Bake for 15 minutes, or until risen and set on top. Remove and leave to cool at room temperature for 30 minutes. Then pop the tin in the fridge for 2 hours to set and firm up.

Prep the buttercream:

  • Beat the butter, icing sugar and milk with an electric mixer until light, soft and fluffy.
    250 grams Salted butter, 450 grams Icing sugar, 2 tablespoons Milk
  • Scoop 3 tablespoons of plain white buttercream into a piping bag and snip off the tip to make a 1cm hole.
  • Divide the remaining buttercream evenly between 3 bowls. Dye one red using food colouring, dye one green using food colouring, and flavour the third chocolate by mixing in the cocoa powder with a splash of hot water.
    2 tablespoons Cocoa powder, Green food colouring, Red food colouring
  • Scoop the red buttercream into a piping bag fitted with a medium-sized round nozzle.
    Scoop the green buttercream into a piping bag fitted with a medium-sized closed-star nozzle.
    Scoop the chocolate buttercream into a piping bag fitted with a medium-sized petal nozzle.

Time to decorate:

  • Carefully remove the brownies from the baking tin and peel of the baking paper on the bottom. It helps to use an offset spatula to release the metal base from underneath the brownies.
  • Cut the brownies into 6 triangles. Snap the candy canes so they're roughly 3cm in length, then gently push them into the side of the brownies.
    6 Candy canes
  • For the Santa hat brownies: pipe blobs of white buttercream along the bottom and a blob at the top for the fluff. Scatter over white sprinkles or edible snow to add some texture. Pipe a swirl of red buttercream in the middle. Finish by adding a mini marshmallow at the top for the Santa hat bobble.
    3 Mini marshmallows
  • For the Christmas tree brownies: Starting at the bottom of the brownie, pipe layered dots of buttercream, pulling the piping bag upwards to create a tree-like effect. Decorate with the Epic Snax Choc Crunch sprinkles.
    1 tablespoon Colourful chocolate beans
  • For the reindeer brownies: Pipe a swirl of chocolate buttercream. Pipe a blob of red buttercream on top for Rudolph’s nose. Finish by adding pretzels for the ears and edible eyes.
    6 Pretzels, Edible eyes

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