- 185g unsalted butter
- 185g dark chocolate (75% minimum)
- 3 large free-range eggs
- 1 tsp vanilla bean paste
- 280g caster sugar
- 85g plain flour
- 50g cocoa powder
- ½ tsp ground cinnamon
- 100g chocolate chips
- 75g royal icing sugar
- green natural gel food colouring
Preheat your oven to 180°C/ 350°F/gas 4. Line a square 8×8 inch tin with greaseproof paper.
Sit your chocolate and butter in a heatproof bowl above a saucepan of water on a low heat (a bain marie), until melted. Set aside to cool.
Crack your eggs into a bowl with the caster sugar and vanilla, and whip with an electric mixer until thick, pale and creamy. Pour in your cooled chocolate and gently fold together with a metal spoon or spatula – marrying your ingredients without beating the air out of them.
Sieve in your flour, cinnamon and cocoa powder and gently fold in until you have a fudgy-looking mixture. Finally, stir in your chocolate chips.
Pour the mixture into the prepared tin and pop into the oven for 30 minutes. Once cooked, leave to cool before decorating.
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!