Brownies are amazing any time of year but especially at Christmas. I sieve over a little icing sugar to make them look all snowy and festive. They’re the perfect treat for those that turn their noses up at mince pies which incidentally I could never comprehend the thought of doing!

These are fudgey, gooey and everything a brownie should be. Thank me later!

Makes 16


185g butter

185g milk chocolate

100g dark chocolate

85g plain flour

40g cocoa

275g caster sugar

3 eggs

Teaspoon icing sugar to sieve over when baked.


Pre heat oven to 180C / 160C and line and grease a shallow 20 x30cm tin.

Melt your butter and milk chocolate together. I do mine in short bursts in the microwave. Stopping every now and then to stir. Once it’s fully combined and runny set aside.

Measure your flour and cocoa and sieve into a large mixing bowl.

Weight out your caster sugar in a separate bowl and whisk in your eggs. When the mixture is pale and fluffy and looks like it’s almost doubled in size it’s time to pour over the chocolate mixture.

Now gently fold in your flour in a figure of 8 motion. We don’t want to whisk in or go mad here as we don’t want to knock out the air.

Snap up your dark chocolate into cm sized bits and stir gently into the mixture.

Pour into your tin and place in the centre of the oven. Bake for approximately 25 minutes. Once fully cooked they will be firm without a wobbly centre.

Remove from oven and allow to cool in the tin for 10 minutes or so. Gently ease out of the tin onto a wire rack to cool further.

Transfer onto a plate and chop into even squares. Sieve over a little icing sugar and adorn with anything you have knocking about that’s Christmassy. Enjoy!