Brownies

Christmas pud brownies

Add spicy, fruity flavour to this crowd-pleasing chocolate treat with leftover Christmas pudding

By , 03 December 2019

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Christmas pud brownies
  • Cook: 45 Mins
    plus cooling

  • Serves: 20

Nutritional Info
Each 62g serving contains
  • Energy

    1092KJ

    261KCAL

    13%
  • Fat

    13.6g

    high

    19%
  • Saturates

    7.4g

    high

    37%
  • Sugars

    24.8g

    high

    28%
  • Salt

    0.07g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1761kJ/421kcal.
Ingredients
  • 200g dark chocolate (70% cocoa), broken into chunks
  • 175g unsalted butter, cubed
  • 280g golden caster sugar
  • 130g plain flour
  • 3 medium eggs
  • 1tsp vanilla extract
  • 2tbsp brandy (optional)
  • 200g leftover cooked Christmas pudding, crumbled
  • 80g mixed roasted nuts, roughly chopped
  • WILL ALSO NEED
  • 20cm x 30cm brownie tin
Method
  • Preheat the oven to 170C/150C Fan/Gas 3. Grease brownie tin and line with baking paper.

  • Put the dark chocolate and unsalted butter in a glass bowl over a pan of gently simmering water. Do not allow the base of the bowl to touch the water. Stir occasionally until melted.

  • Remove from the heat and stir in the caster sugar, followed by the flour. Then, mix in the eggs, vanilla extract and brandy (optional).

  • Pour the mixture into the tin and smooth into the corners. Sprinkle over the leftover Christmas pudding mixed roasted nuts, pushing slightly into the batter.

  • Bake for 35-40 mins until set on top and a skewer comes out clean when inserted in the middle. Set aside to cool completely in the tin.

  • Cut into 20 pieces before serving.