Recipes
Recipes

Christmas cake brownies

Two classics collide in one indulgent bake – and the result is a festive iced treat, enriched with dark chocolate and dried fruit.

Two classics collide in one indulgent bake – and the result is a festive iced treat, enriched with dark chocolate and dried fruit.

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(1 votes)
Cooking Time

Cook: 2 Hours

Cooking Time

Serves: 12

Cooking Time

Price: 61p per serving

Nutritional Information

Each 104g serving contains

Energy
1693kj
405kcal
20%
Fat
15.1g
Med
22%
Saturates
8.0g
High
40%
Sugars
53.1g
High
59%
Salt
0.19g
Low
3%
of your reference intake.
Typical energy values per 100g:
1628kj/389kcal

Ingredients

150g Dr. Oetker Extra Dark Chocolate (72% cocoa solids)

125g Unsalted butter, plus extra for greasing

100g dark brown sugar

2 medium eggs, beaten

2tsp Dr. Oetker Madagascan Vanilla Bean Paste

115g mixed dried fruit

45ml brandy or dark rum (or 45ml apple or orange juice for an alcohol-free version)

100g plain flour

5g sachet Dr. Oetker Tear & Tip Baking Powder

1tbsp clear honey

250g Dr. Oetker Ready to Roll Marzipan

100g Dr. Oetker Ready to Roll Soft Fondant White Icing

100g green, 100g red and 25g yellow icing from the 500g Dr. Oetker Ready to Roll Coloured Fondant Icing pack

Icing sugar, to dust

YOU WILL ALSO NEED

Mini cookie cutters, in festive shapes (optional)

Method

1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm-square deep brownie tin.
2
Break up the chocolate into a heatproof bowl. Add the butter and dark brown sugar, then place over a saucepan of barely simmering water until melted. Don’t allow the base of the bowl to touch the water. Carefully take the bowl off the pan, stir the mixture well to combine, then allow to cool for 10 mins.
3
Mix in the eggs and vanilla extract to make a thick, glossy mixture. Add the fruit and brandy or rum (or fruit juices, if using), then sift the flour and baking powder on top. Mix together thoroughly to make a thick cake mixture.
4
Spoon into the prepared tin, smooth the top and bake for about 17-20 mins until risen – the brownie should be slightly soft with a bit of a crust on top. Allow to cool in the tin.
5
Wrap the cooled brownie and the tin in baking paper and foil, then store in a cool, dark place for 24 hrs to allow the texture and flavour to develop.
6
To decorate, turn the brownie out of the tin and discard the baking paper. Place upside down on a board and brush the top with honey. Set aside.
7
Gently knead the marzipan to soften. Lightly dust the work surface with icing sugar, then roll out the marzipan into a square to fit the top of the brownie. Gently press in place and trim off any excess as necessary.
8
Using a large, sharp knife, divide the brownie evenly into 3 large bars. Brush the marzipan with a small amount of water to make it sticky.
9
Working one colour at a time, roll out the white, red and green icing – each should form a strip about 1cm longer and wider than 1 of the brownie bars. Trim off any rough edges, gently press 1 colour on each of the bars, then carefully trim away any excess. For the best finish, dust your fingertips with icing sugar, then rub the top of the icing until smooth.
10
When all 3 bars are iced, cut each one into 4 equal pieces – this is a crumbly cake so use a large, sharp knife to get a neater edge.
11
Roll out the yellow icing, then gather up and roll out any icing offcuts, keeping the colours separate. Using mini cookie cutters (or a sharp knife), stamp or cut out festive shapes, such as Christmas trees, holly leaves, stars and snowflakes. Decorate each brownie, using a little water to stick the shapes on top. For an extra flourish, add texture to the edges of the icing with a serrated tool or knife.
12
Your brownies are now ready to serve and enjoy!

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