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Christmas Tree Brownies
INGREDIENTS
FOR THE BASE
• 397g Carnation Caramel
• 300g Perugina Milk chocolate (at least 30% cocoa solids), chopped
• 75ml Vegetable oil
• 150g Light brown soft sugar
• 2 Eggs
• 100g Self-raising flour
• 1
TO DECORATE
• Coloured icing tubes
• Sprinkles
• Lolly pop sticks
YOU WILL ALSO NEED
• 20cm (8in) Square tin, lined with baking parchment 1 2 3 4 5
METHOD
Preheat the oven to 180°C (160°C for fan ovens) or Gas Mark 4. Scoop the caramel into a microwavable bowl and tip in 200g of the chopped chocolate. Microwave on full power for 30 seconds, stir and repeat. Pour in the oil and sugar and mix well.
Gently mix in the eggs and then fold in the flour. Stir into a smooth glossy consistency, then tip in the remaining chopped chocolate. Mix well and pour into the lined baking tray.
Place in the centre of the oven and bake for 40-45 minutes until firm to the touch and a thin papery top has formed on the brownies. If you insert a skewer it should come out clean or with a sticky crumb rather than wet brownie mixture.
Once the brownies have cooled completely (you can pop them into the fridge to speed this bit up!), use a sharp knife to cut them into triangles. Push a lolly pop stick into the bottom of each triangle to form the Christmas tree shape.
Using the icing tubes and sprinkles, decorate the brownie Christmas trees with as much sparkle as you want!
Mortadella d ’Asino & Gato Negro Pinot Noir
This elegantChileanred, with fresh the sweetish, aromatic and unique
Salami Pistachio & 9 Lives Riesling
This lively Chilean white with notes of peachand lime, pairs nicely with the pistachios and the salamisweetness,
TrancioDi Porchet ta Di Aricce & C. Leonardo Chianti
This Chianti, craftedfrom Sangiovese grapes, features notes of red cherry and plum, alongwith a hint ofherbs, making it an ideal match for the
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