Rich chocolate Christmas brownies topped with strawberries and cream ‘Santa hats’.
These mini Santa hat brownies are the perfect Christmas brownies for sharing as this recipe makes 15. Top the brownies with strawberries just before serving to ensure your strawberries look and taste as fresh as possible. This chocolate brownie recipe is baked in just 30 mins.
- 175g butter
- 100g dark chocolate
- 3 eggs, beaten
- 1tsp vanilla extract (optional)
- 300g caster sugar
- 90g plain flour
- 2tbsp cocoa powder
- 1tsp baking powder
- To decorate:
- 300ml double cream
- 3tbsp icing sugar
- 1tsp vanilla extract
- 8 strawberries, tops trimmed off
Pre-heat oven to 175°C/350°F/Gas Mark 4 and line a baking tray with high sides with butter and baking paper.
Place a heatproof bowl over a pan of water on a medium heat, making sure the bowl does not touch the water. Melt the butter and chocolate in the bowl, stirring continuously. When completely melted, take off the heat and set aside for a few minutes, then beat in the eggs and vanilla when slightly cool.
Sift the remaining dry ingredients in a separate bowl, then pour in the wet mixture and fold until combined. Spread the batter evenly in the baking tray then bake in the centre of an oven for around 25-30 mins or until the top is set and the mixture comes away from the sides. The brownies should not wobble when you shake the tray.
Take the brownies out of the oven and leave to cool down completely in the tray. When cooled, place the tray straight in the fridge uncovered to firm up for 30 mins. Next, using a small biscuit cutter, cut the brownies into as many rounds as you can.
Finally, whisk the cream with the icing sugar and vanilla until stiff, then spoon into a piping bag. Pipe a ring of cream on top of each round, place a strawberry in the middle then top the strawberry with a small dollop of cream.
Top tips for making Christmas brownies
Putting the brownies in the fridge before you ice them will make sure they are firm enough to cut and not too gooey in the middle.