Brownies always seem like an untouchable recipe for me — not only are they a staple of American baking, they’re also a very difficult bake to decorate. I’ve faced my fears and done both, altering the classic recipe to include a touch of ginger and decorating them as presents with an eggnog icing. It’s a simple way to elevate them — ideal for Christmas!
Brownies always seem like an untouchable recipe for me — not only are they a staple of American baking, they’re also a very difficult bake to decorate. I’ve faced my fears and done both, altering the classic recipe to include a touch of ginger and decorating them as presents with an eggnog icing. It’s a simple way to elevate them — ideal for Christmas!
2 tablespoons Eggnog (see recipe intro for link to my recipe)
TO DECORATE
Christmassy sprinkles
1¾ ounces red fondant icing
1¾ ounces green fondant icing
Method
Gingerbread Present Brownies is a guest recipe by Helena Garcia so we are not able to answer questions regarding this recipe
Preheat the oven to 180°C (160°C fan/350°F/Gas mark 4) and line a 23cm x 23cm (9 x 9in) brownie tin with baking paper.
Melt the butter and chocolate in a small saucepan over a low heat and set aside.
In a medium bowl, sift together the flour, cocoa powder, ginger, cinnamon, nutmeg, baking powder, bicarbonate of soda and salt. Set aside.
In a separate large bowl, whisk together the eggs, sugar, treacle and ginger syrup. Add the melted chocolate mixture and fold in, followed by the dry ingredients. Continue mixing until everything is just combined.
Pour the batter into your prepared tin and bake for 25–30 minutes. If you insert a toothpick to check consistency, brownies are best when slightly gooey on the inside. Leave to cool completely before turning out of the tin and decorating.
To make the buttercream, beat the butter and cream cheese in a stand mixer fitted with the paddle attachment or with a hand-held electric mixer on medium-high speed until light and fluffy. Add the vanilla and continue mixing. Turn the speed to low and add the icing sugar a little at a time, then add the nutmeg and finally the eggnog. Adjust the consistency, adding more icing sugar if it is too loose, or more eggnog if too dry.
Spread the eggnog buttercream over the brownies, sprinkle with your chosen sprinkles and cut them into squares. Make some ribbons and holly leaves out of fondant and use them to decorate the brownies as presents.
Preheat the oven to 180°C (160°C fan/350°F/Gas mark 4) and line a 23cm x 23cm (9 x 9in) brownie tin with baking paper.
Melt the butter and chocolate in a small saucepan over a low heat and set aside.
In a medium bowl, sift together the flour, unsweetened cocoa, ginger, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
In a separate large bowl, whisk together the eggs, sugar, molasses and ginger syrup. Add the melted chocolate mixture and fold in, followed by the dry ingredients. Continue mixing until everything is just combined.
Pour the batter into your prepared tin and bake for 25–30 minutes. If you insert a toothpick to check consistency, brownies are best when slightly gooey on the inside. Leave to cool completely before turning out of the tin and decorating.
To make the buttercream, beat the butter and cream cheese in a stand mixer fitted with the paddle attachment or with a hand-held electric mixer on medium-high speed until light and fluffy. Add the vanilla and continue mixing. Turn the speed to low and add the confectioners' sugar a little at a time, then add the nutmeg and finally the eggnog. Adjust the consistency, adding more confectioners' sugar if it is too loose, or more eggnog if too dry.
Spread the eggnog buttercream over the brownies, sprinkle with your chosen sprinkles and cut them into squares. Make some ribbons and holly leaves out of fondant and use them to decorate the brownies as presents.
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