Ingredients
- 120g 70% dark chocolate
- 150g unsalted butter
- 200g caster sugar
- 1 tbsp golden syrup
- 4 large eggs
- 1 tsp vanilla extract (or bean paste if you have it)
- 100g plain flour
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 75g chocolate chips
- 75g royal icing sugar
- green natural gel food colouring
- sprinkles, to decorate
- 120g 70% dark chocolate
- 150g unsalted butter
- 200g caster sugar
- 1 tbsp golden syrup
- 4 large eggs
- 1 tsp vanilla extract (or bean paste if you have it)
- 100g plain flour
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 75g chocolate chips
- 75g royal icing sugar
- green natural gel food colouring
- sprinkles, to decorate
Preheat your oven to 200°C/400°F/gas 6.
Melt your chocolate and butter together over a bain-marie. Once melted, set aside to cool a little.
Whisk your sugar and eggs together until light and fluffy. Add your vanilla, golden syrup and melted chocolate/butter and stir until combined.
Sift in your plain flour, cocoa powder, cinnamon, salt and chocolate chips and fold in until you have a glossy, fudgy chocolate batter.
Grease a baking tin and pour in your batter. Bake for 25-30 minutes.
Cut the cooled brownie cake into 12 triangular tree-shaped wedges.
Mix the icing sugar with 1-2 teaspoons of water, and a squirt of colouring gel, to make a thick but runny icing. Drizzle or pipe over the brownie triangles in a zigzag pattern. Scatter with the sprinkles and tah dah!