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!
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.
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.
CHRISTMAS TREE CRANBERRY BROWNIES
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
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!