These Christmas tree brownies are a great way to get into the festive mood. They look perfect as part of your Christmas sweet table and they also make a great gift. I’ve seen lots of bakeries selling these and putting a premium price on them! They are actually pretty easy to make, which makes them ideal present for your friends and family. Brownies are also fairly firm, so if you pack them carefully, they can be also posted to your friends.
This festive baking project is also fun to do with children, as the brownie recipe is very easy to do and decorating the Christmas trees is not only fun, but you can also try to make different designs every time you make them.
What you’ll need
- One batch of freshly baked brownies (ideally in a round tin – see recipe below)
- Green or red icing
- Sugar decorations
- Sweets (smarties or other colourful sweets)
- Candy canes or red stripey drinking straws (or plain cake pops wooden sticks)
How to make your Christmas Tree Brownies
- Bake your brownies first in a round tin (it will be easier to cut)
- Leave to cool down completely
- Cut into triangles with a sharp knife
- Cut up your chosen ‘tree trunk’ to about 6 cm
- Push the candy cane or drinking straw firmly into the brownie to create a tree trunk
- Decorate with green icing, making a zig zag patern
- Sprinkle with sugar decorations or sweets
- Leave to set before boxing up or wrapping as a gift
More festive inspiration
- Hot Chocolate Marshmallow Snowman >>
- How to save for all your Christmas presents >>
- Apple & Cinnamon Porridge Recipe >>
Stay in touch
Hope this blog post inspires you to make this recipe and if you do, I’d love to what you think! Let me know in the comments below or find me on Instagram, Facebook or Twitter and add the hashtag #practicalfrugality so that I can see your post.
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Christmas Tree Brownies Recipe
- 200 g dark chocolate
- 175 g unsalted butter
- 325 g caster sugar
- 130 g plain flour
- 3 eggs
- 1 teaspoon of coffee melted in tablespoon of hot water optional
- icing sugar to decorate
- Preheat your oven to 170C (325F) Gas 3. This is based on fan oven, so if you have an electric one, just make the temperature slightly higher (about 180-190C)
- Chop or break your chocolate into small pieces. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Alternatively melt it slowly in the microwave.
- Remove from the heat and add sugar stirring well until incorporated.
- Add the flour and stir well.
- Stir in the eggs and mix until thick and smooth. Make sure the mixture is not too hot before adding the eggs, otherwise they can curdle.
- Add the coffee extract (if using).
- Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30-35 minutes or until flaky on the top but still soft in the centre. Be careful not to overbake it, otherwise the edges will become hard and crunchy.
- Leave to cool in the tin on a wire rack, before cutting into triangles, decorating with icing and peppermint candy canes or stripey drinking straws.