Christmas Brownies

The tree is up and decorated, the turkey and goose are nearly ready to be collected and there’s just time to squeeze in one last recipe before the family arrives for Christmas.

Make these chocolatey, fudgy, gently spiced brownies as an alternative to a traditional fruit cake, for a dessert or just for a sweet treat with a cup of coffee or tea … they’re versatile enough to fit in pretty much anywhere.

I hope you all have a very happy holiday, wherever you are and whatever you’re doing. Thanks for the sharing of food and friendship … see you after Christmas!

Christmas Brownies

Image of Christmas brownie


100g butter

200g 70% dark chocolate, chopped

4 eggs, preferably free range

150g caster sugar

100g plain flour

1 tsp baking powder

30g unsweetened cocoa powder

1 or 2 tsp ground ginger, to taste

1/2 tsp powdered cinnamon

1/4 tspn ground cardamom

80g chopped pecans or walnuts

Zest of 1 orange

Icing sugar, to garnish (optional)

Image of snowflake stencil


Pre-heat the oven to 180C/350F/Gas Mark 4 and line a 22cm square brownie tin with baking or silicone paper.

Melt the butter and chocolate in a bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Take off the heat and cool to room temperature.

Beat the eggs and sugar in a bowl until doubled in size. If you lift the whisks out of the mixture you should be able to see ribbons on the surface as it drips back into the bowl.

When the chocolate is cool enough, pour it into the eggs. It will sink to the bottom, so using a rubber spatula, gently scoop it up and mix it into the eggs with a figure of eight motion. Try not to knock all the air out.

Sieve the flour, cocoa, baking powder and spices into the bowl and mix in again using the same gentle figure of eight movement. Fold in the chopped nuts and pour the mixture into the lined tin.

Bake for 20-25 minutes, until the top is shiny and cracked but the inside is still slightly wobbly. Remove from the oven and allow to cool completely before attempting to remove from the tin.

If you like, take Christmas stencils (trees, reindeer, stars, snowflakes, whatever takes your fancy), lay them on top of the brownie, then dust with icing sugar. Remove the stencils and serve, cut into squares.

11 thoughts on “Christmas Brownies

  1. And a happy Christmas to you and your family Linda. I’m dodging cooking entirely this Christmas, going to my son and family. And he likes to do the lot in the kitchen, without help. Not arguing….

  2. Happy Christmas to you! This brownie recipe sounds delish— will try it instead of the usual Joy of Cooking one. I always use pistachio kernels this time of year for a festive touch x

  3. Like Mimi, I love the icing sugar stencil work. I’d of never thought of that. The addition of cinnamon, cardamon, and ginger surely takes the old brownie recipe up a notch or two. Have a great holiday season and we look forward to seeing you after the holidays.

Leave a Reply