Christmas Tree Cranberry Brownies

It is Christmas season again and it is time to gather with loved ones and thank God for our myriad blessings over good food and drink. Also a great time to break out your apron and get baking!

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This is what happens when you overfill your cake tin… 😛

But fear not! All is not lost. Our Christmas Tree Brownies prevailed through improvised casing, improvised recipe, improvised measuring tools, a restless three year old insisting on doing all the ‘measuring’, rushing for time, and overfilling.

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I would have liked to trim the edges but we were really late for dinner so Uncle D and J just had to close their eyes and eat them! At least they were yummy. 😀

There were two layers to the brownie. One of a classic brownie mix, the other with sour cream. I used a Christmas Tree mini-cake mold.


Brownie Layer

110g Unsalted Butter

4 Tbsp Cocoa Powder

1 1/4 C Dark Muscovado Sugar

1 1/4 C Self Raising Flour

2 eggs (beaten)

1 1/2 C Fresh Cranberries

Soured Cream Layer

150ml Soured Cream

6 Tbsp Castor Sugar

2 Tbsp Self-raising flour

50g butter

1 egg (beaten)

1 small bowl of mini chocolate chips

Preheat oven to 180°C, grease cake mold if not non-stick.

First, we mix the brownie layer…

1. Mix butter, cocoa and flour in a small saucepan. Stir over low heat until melted.

2. Remove from heat and let cool a little. Stir in flour and eggs. Then stir in cranberries.

3. Pour into mold. [Tip: Only fill to halfway. Brownie will expand!]

Then we mix the soured cream layer…

4. Mix all the ingredients (except the chocolate chips). Spread over brownie mix already in mold. [Again, leave space from the brim, brownie will expand]

5. Sprinkle mini chocolate chips.

6. Bake for approx 45 min or until centre is not too sticky/wet. It is alright if the knife comes out slightly sticky, the brownie will firm up a little as it cools.

7. Turn cake mold over to release your yummiest Christmas Trees!

Merry Christmas Everybody!

christmas tree


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