Here’s a recipe for Gooey and boozy Spiced Christmas Tree Brownies. These are so fudgy and decadent! A perfect Christmas time treat!
Adding a little booze to our desserts is kind of our thing. Chocolate is one of best possible rum pairings, generating a sensory spectrum that is difficult to match. Spices give a very warm flavour to the gooey brownies. You can adjust the amount of dark rum in the recipe to your liking.
Tips to make perfect Spiced Christmas Tree Brownies!
- The flaky skin on top/ the crinkled top is due to over missing the batter. Which is not a bad thing in this case. The lovely top is an outcome of incorporating excessive air into the batter while beating the eggs and sugar, allowing a crispy meringue layer to form on top of the brownies.
- The extra egg yolk added to the batter adds richness to the brownies.
- Don’t over mix the batter once the dry ingredients are added to the wet ingredients as that might change the texture of the brownies and release the air we incorporated initially. Just mix the dry and wet ingredients till incorporated.
How to store brownies?
Brownies can be stored at room temperature (20C-25C) for up to 3 days in an airtight container or in the fridge for up to 5 days. Once refrigerated, they will become like thick fudge. Reheat in the microwave for gooey brownies, if you’d prefer.
Happy Baking!
Love and Brownies
Like this recipe? Try some more recipes for Christmas –
- Whole Wheat Fruity Rum Cake
- No-Bake Nutty Chocolate Fudge
- Espresso Martini Brownies
- Spiced Chocolate Christmas Babka
- Gingerbread Cookies
- Hot Chocolate Cupcakes
- Reindeer Sandwich Cookies
- Coffee Date Cake
Spiced Christmas Tree Brownies
Course: Dessert12
servings30
minutes25
minutesHere’s a recipe for Gooey and boozy Spiced Christmas Tree Brownies. These are so fudgy and decadent! A perfect Christmas time treat!
Ingredients
100 g Unsalted Butter
40 g Olive Oil
180 g Dark Chocolate
180 Brown Sugar
2 Eggs
1 Egg Yolk
90 g All-Purpose Flour
30 g Cocoa Powder
1/2 tsp Salt
1 tsp Vanilla Extract
1 tsp Instant Coffee + 1 tsp Hot water Or 1 tbsp Fresh brewed Coffee
1/4 tsp Cinnamon powder
1/4 tsp Grated Nutmeg
1//2 tsp Cloves powder
3 tbsp Dark Rum, optional
25 g White Chocolate, melted
Christmas confetti balls to sprinkle
Directions
- Preheat the oven to 170 C.
- In a heat proof bowl, melt the chocolate and butter together on a double boiler or in the microwave at 30 second bursts. Let it cool.
- In another bowl, beat the eggs, egg yolk and the sugar till the sugar is completely dissolved. The mixture will look pale and fluffy (Takes about 5 mins)
- Add the melted chocolate and butter to the egg mixture and beat well. Now, add in the olive oil and mix well.
- Sift the flour and cocoa powder. Add the sifted dry ingredients and spices to the wet batter and mix till combined.
- Add dark rum and give a good mix. (Optional)
- Grease and line an 8 x 8 inch pan. Pour the brownie batter into the pan.
- Bake in the preheated oven for 22-25 mins, till slightly gooey inside.
- Cut the brownies into triangular tree shaped wedges.
- Drizzle white chocolate in a zig zag pattern. Decorate with Christmas confetti balls.
Notes
- Don’t over mix the batter after adding the dry ingredients as that will change the texture of the brownies and release all the air we incorporated earlier.
- When the brownies are fresh baked, they will be a little too soft and gooey. Will firm up as they cool.
- . On refrigeration, they will become like thick fudge. Reheat in the microwave for 30 seconds for gooey brownies, if you’d prefer.
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