Santa Hat Brownie Recipe!
These Santa Hat Brownies are rich, fudgy and very chocolatey, decorated with red and white vanilla buttercream frosting. Fun and easy!
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Servings: 8 brownies
Ingredients
Brownies
- 125 g dark chocolate (70%+ cocoa content)
- 125 g unsalted butter/baking spread
- 2 medium eggs
- 1 egg yolk
- 170 g light brown soft sugar (or caster sugar)
- 60 g plain flour
- 30 g cocoa powder
- 150 g chocolate chips/chunks (I used milk)
Decoration
- 115 g unsalted butter (room temp)
- 330 g icing sugar
- 1 tsp vanilla extract
- 1 tsp extra strong red food colouring (see blog post)
Instructions
Brownies
- Preheat the oven to 180ºc/160ºc fan and line an 8” round cake tin
- Melt the butter and dark chocolate together and cool - I use the microwave but you can use a bowl over a pan of simmering water
- Add the eggs, egg yolk and sugar to a bowl and whisk until thick - this can take a few minutes
- Fold through the butter/chocolate mix carefully into the eggs and sugar
- Then, fold through the flour and cocoa
- Finally, fold through the chocolate chips/chunks
- Pour into the tin and bake for 20-25 minutes until there is a slight wobble in the middle and leave in the tin to cool fully
- Preferably, set the brownies in the fridge for a few hours
Decoration
- Beat the butter on it’s own until light in colour
- Add the icing sugar and vanilla and mix again
- Remove a third and keep this as white
- Colour the last two thirds with the extra strong red colouring (see blog post notes about this if needed)
- Cut the brownie into 8 sections
- Pipe the buttercream onto the brownie - I do the star at the top in white first, fill the middle with the red, and then finish the bottom with the white
Notes
- These brownies will last for 4-5+ days easily, in a cool place at room temperature or in the fridge.
- These brownies will freeze for 3+ months
- I use this red food colouring
- I use this star tip for the white, and this round tip for the red
- I use this cake tin