Rudolph the Reindeer Chocolate Brownies
Made with dark and milk chocolate, with the addition of milk and white chocolate chips, I like to call these my Triple Threat chocolate brownies! I use this recipe when I want a classic chocolate brownie to decorate as I know it’s a crowdpleaser that works every time.
These Reindeer Brownies are so easy to decorate you could make them with kids without too much mess and the adorable results are so rewarding. I’m sure you’ll find yourself wanting to make them every Christmas.
This recipe is adapted from an iconic BBC Good Food one that taught me the method of whisking the sugar and eggs to ensure you get air into the mix. It’s easy to make and produces a classic brownie that’s soft on the inside with the all important crust on the top.
INGREDIENTS - Makes 16
180g Butter (unsalted)
180g Dark chocolate (I really rate this one from Aldi)
3 Eggs
250g Golden caster sugar
1tsp Sea salt Flakes
80g Plain flour
35g Cocoa powder
100g White chocolate chips
100g Milk chocolate chips
To make the reindeers
Plain pretzels
Red Smarties
Edible eyes (like these which are available in most supermarkets)
Some glace icing to use as your ‘glue’
Preheat the oven to 180 or 160fan and line an 8in square baking tray with baking parchment.
Melt the butter and chocolate in a bowl over some gently boiling water until fully melted and glossy. You can do this in the microwave, but I think it’s better to do it on the stove where you can keep a keen eye on it. Once it has fully melted, add the sea salt flakes and leave it to cool slightly.
In a stand mixer, or a large bowl with an electric whisk, whisk together the eggs and sugar until it’s pale, fluffy and doubled in volume. This will take up to five minutes on a medium setting.
Once the chocolate and butter has cooled a bit (if it’s hot you risk scrambling the eggs!) pour it into the sugar and eggs and fold in gently so you don’t knock the air out of the mix.
Sift the coco powder and flour into your glorious chocolaty mixture and fold again until combined.
Lastly add the chocolate chips, give it one last mix and pour into your prepared baking tray and cook for 25-30 minutes. If it still wobbles when you check it at 25 minutes, put it back in for a few minutes and repeat that process until there’s no more wobble and the top has that classic brownie crust. Leave to cool in the tray before cutting.
These are great as they are, but if you’re making reindeers cut into squares or rectangles, ‘glue’ on your eyes and nose and use broken pretzels to create some beautiful antlers.
