Christmas-cake-brownies.

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.

, 02 November 2020

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Christmas cake brownies
  • Cook: 2 Hours
    plus cooling and resting

  • Serves: 12

  • Price: 61p per serving

Nutritional Info
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
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm-square deep brownie tin.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Your brownies are now ready to serve and enjoy!