Christmas Chocolate Brownies

Christmas Chocolate Brownies served on a gold napkin
  • 7 servings
  • 45 minutes to prepare
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  • 150g icing sugar
  • 90g plain white flour
  • 20g cocoa powder
  • 150g dark chocolate (70% cocoa)
  • 90g butter
  • 2tbsp golden syrup
  • 1 vanilla pod
  • 2 large eggs
  • 100g white chocolate
  • Decorating
  • Dried cranberries
  • Chopped hazelnuts
  • Icing sugar
  • Writing icing pen


Pre-heat your oven to 170°C / Gas mark 4 and then line a Swiss roll tin with a sheet of parchment paper leaving an overhang on each side.

Place the chocolate, butter and syrup into a bowl and place over a saucepan of simmering water until melted, remove from the heat and leave to one side.

In a large mixing bowl sieve the flour, cocoa and icing sugar. Then, split the vanilla pod, scrape out the seeds, using the back of a knife, add to the bowl along with the eggs and lightly mix.

Roughly chop the white chocolate, add to the bowl and pour in the melted chocolate.

Fold all the ingredients together and pour into your prepared tray and bake in the oven for 20 minutes then leave to cool for 5 minutes in the tray before lifting onto a wire rack to cool completely.

Once cooled, cut the brownies into squares and decorate with a scattering of dried cranberries, chopped nuts and a drizzle of icing.

Our top tip…
When folding the ingredients together in Step 7, be careful not to work the mixture too much, otherwise the white chocolate chunks will melt.