Triple Chocolate Christmas Tree Brownies

In my opinion there is never the wrong time for a super chocolatey brownie, even at Christmas time when nearly everything is spiced with ginger and cinnamon. Surely an overindulgent chocolate treat always hits the spot? Ok, the Christmas tree aspect of these brownies may be a bit of a gimmick but they’re super cute and add to the festive cheer.

I’d say these are knock out brownies, they’re jam packed full of three types of chocolate plus cocoa powder which gives a deep, rich flavour and a super fudgey texture. Some egg-free brownies can miss the mark on the dense fudge like texture, but that is certainly not the case here. Look at that rich truffle-like texture in the photo below to get an idea of the texture you’ll end up with.

By all means, serve traditional squares with no added adornment. As you can see from he picture below, they make pretty spectacular brownies.

But if you fancy cutting them into triangles, adding a candy cane trunk and some icing and sprinkles, then you’ll have some rather delightful little Christmas trees to serve 🎄

Triple Chocolate Christmas Tree Brownies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 12 good sized brownies

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

100g dairy-free dark chocolate, melted

40g white chocolate chips

40g ‘creamy’ chocolate chips

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer). Add half the white chocolate and ‘creamy’ chocolate chips to the batter and stir through.
  5. Transfer to the lined brownie tin and level off.
  6. Sprinkle over the remaining chocolate chips
  7. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions. For extra fudge texture, place int he fridge before cutting and eating.
  8. For Christmas Trees, cut into triangles. Cut a candy cane into sections and use as a trunk. Decorate with a squiggle of water icing and some Christmas themed decoration.

Brownies with a Biscoff Swirl

Brownies are such a popular and useful sweet treat. They work equally well as a cake, snack or a pudding; we particularly like a warmed brownie with ice cream and caramel or magic chocolate sauce – mmmmm pure pudding heaven. Since it was chocolate week on the Bake Off and brownies were one of the challenges I had to post a brownie recipe. In the show the contestants went for decorated brownies which mainly ended up too sweet and sickly. In my opinion a brownie doesn’t feed much adornment – instead it’s all about the chocolate flavour.

However, this version with a subtle Biscoff swirl manages to look gorgeous and also enhance the flavour without overpowering the chocolate. Since these brownies are extra rich and decadent with plenty of melted chocolate stirred in, the sweet Biscoff swirl works a treat, adding a smooth sweetness than plays well against the chocolate. The resulting brownies are luxurious, intensely chocolatey with a super Biscoff swirl, what could be better?

Brownies with a Biscoff Swirl

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

100g dairy-free chocolate, melted

4 tbsp Biscoff spread

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer)
  5. Transfer to the lined brownie tin and level off.
  6. warm the Biscoff spread so it becomes runnier, dollop over the brownie batter and using the handle of a wooden spoon swirl it though
  7. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

Incredible Triple Chocolate Brownies

At times like this where everything is so odd and uncertain, there is one thing for sure and that’s that we need comfort, joy and chocolate!

These triple chocolate brownies really are incredible. Made with only a little flour so you can eek out your supplies and just a few cupboard essentials, meaning that you should be able to create this chocolatey hug without having to venture to the supermarket . Really the supermarket is a mission that I really wouldn’t recommended right now, not only does it take twice as long due to quests to get in and also pay but why are there so many people who seem to think they’re immune to social distancing. I seriously feel stressed out and a little traumatised by my visit this week!

So my advice is; stay in, stay safe and make these brownies and for a little while everything might feel right with the world 🙂

Incredible Triple Chocolate Brownies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegan and vegetarian)

makes 9 large brownies

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

70g dairy-free chocolate, melted

50g dairy-free chocolate chips, or equal amount of chopped chocolate

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer and far richer)
  5. Stir in 2/3rds of the chocolate chips
  6. Transfer to the lined brownie tin and level off.
  7. Sprinkle over the remaining chocolate chips
  8. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

Fudge Brownies

Is there anything more delicious that a rich, fudge brownie? Personally, I can’t think of many more pleasing desserts than a warm fudge brownie topped with ice cream and caramel or chocolate sauce; I’m even salivating at the thought of it!

I was having coffee with a friend recently and she had a brownie with her cappuccino. I had a little taste as she was raving about it but I found it bland and stodgy, certainly not the brownie of my dreams.  I felt like I had thrown down the gauntlet to myself to make a far superior, friendly brownie. Some brownies are cake, some are dense, and some like these beauties are rich, fudgy and very very full of chocolate. It turns out I like these types the best 🙂

This recipe replies on lots of melted chocolate for richness and soft brown sugar for a fudge flavour. The middle it dense and gooey, the top slightly crispy, surely the profile of a perfect brownie.

I recommend warming these for 10 seconds in a microwave before eating with ice cream and warm sauce for the ultimate indulgence.

Fudge Brownies

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

makes 9 good sized brownies

100g dairy-free chocolate

60g dairy-free margarine

110g soft brown sugar

100ml dairy-free milk

1 tbsp cornflour

1 tsp vanilla

100g plain flour

4 tbsp cocoa powder

1/2 tsp salt

1/2 tsp baking powder

  1. Line an 20cm/8inch square baking tin with parchment. preheat the oven to 170 degrees Centigrade
  2. Melt together the chocolate and margarine either in a microwave or over a Bain-marie. Stir until smooth
  3. Stir in the sugar.
  4. Whisk together the cornflour, milk and vanilla and pour into the chocolate. Combine thoroughly.
  5. Sift the flour, cocoa, baking powder and salt into the chocolate mix and gently fold until you have a smooth batter.
  6. Pour into the tin and level off. Bake for 18 minutes or until a knife comes out almost clean, a few moist crumbs are ok.
  7. Cool in the pan and then cut into 9 squares.

Chocolate Brownie Cookies

There’s not a great deal to say about these other than they’re part brownie, part cookie… they’re chocolate brownie cookies! So they have that soft chocolate texture in cookie form, and they taste just like brownies. Best of both worlds, right? They got a thumbs up here anyway.

Chocolate Brownie Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 10-12

  • 1/2 cup plus 2 tbsps plain flour
  • 1/4 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/4 cup sunflower oil
  • 1 tsp vanilla extract
  • 3 tbsps oat milk
  • 1/2 cup chocolate chips

– Preheat the oven to gas mark 3

– Line a cookie sheet with parchment

– Sift together the flour, cocoa, baking powder and soda. Stir in the sugar and salt.

– Pour in the oil, vanilla and oat milk.

– Bring together to a dough.

– Add the chocolate chips and mix to combine.

– Form into 10-12 even sized balls and place on the baking sheet, spaced well apart.

– Bake for 10 minutes. The resulting cookie will look undercooked, but don’t worry, just make sure you leave them on the baking sheet for 10-15 minutes until fully cool.

– Then transfer to a wire rack.

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The Ultimate Fudgy Brownies

It’s the first day of February half term, the sun is shining (although still cold) and we need a day out. January has been so cold, wet, snowy, dark and miserable that we seem to have been stuck inside most of the time. So today its ‘Operation Get Some Fresh Air!’

I’ve got a fair few brownie recipes, but I’ve never before made one with fruit-purée replacing the egg. Surprisingly, the purée produces the richest, fudgiest brownie you could imagine. Since they’re so dense they’re fairly robust and will work perfectly on our winter picnic today – yes we tend to picnic in all temperatures! The first photo below is the brownies after some time in the fridge, the others are freshly cooled – so you can see how the texture gets denser the colder they become.

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The Ultimate Fudgy Brownies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes about 12

1/2 cup sunflower oil
1-11/4 cups caster sugar
1 tsp vanilla extract
1/2 cup cocoa powder
1/2 cup fruit purée/sauce, I used apple and pear.
1/3 cup dairy-free dark chocolate, melted
1 tsp salt
1 cup plain flour
1/2 cup chocolate chips

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Line a small square baking tin with foil and lightly grease.
– Whisk together the sunflower oil and sugar.
– Stir in the vanilla extract, cocoa and fruit purée
– Gently mix in the melted chocolate and salt.
– Sift in the flour and gently stir to combine.
– Stir in the chocolate chips.
– Pour into the lined baking tin and level off.
– Bake for 25 minutes.
-Remove from oven and cool completely before cutting into squares.
– Eat as they are or warm for 10 seconds in the microwave and serve with dairy-free ice cream.

 

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