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RUDOLPH BROWNIES

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RUDOLPH BROWNIES

These are so cute! I love baking for Christmas gifts. Only problem with these are they are best eaten sooner rather than later, so if you’re someone who likes to get your Christmas presents all sorted before December even begins, then save this recipe to make with the kids in the holidays. And if you think I’m mad suggesting you might have time to bake during the busy festive season, save the recipe and make them at any time of the year without the antlers, and little faces! 

Makes 6 – 8 ( 6 perfect rectangles, after trimming off the edge pieces – which obviously you can eat up) or 8 more rough looking rectangles 

You will need:

6 – 8 red smarties or red M&M’s

12 – 16 sugar eyes – I got these from Amazon. If you don’t want to buy them specially you could just make your own – a small circle for the white part with a small dark chocolate dot in the middle for the pupil.

12 – 16 pretzels for the antlers.  I used Schar gluten free pretzels which are small, but the perfect size for this recipe.

 

For the Brownie batter

200g self-raising flour (to make gluten free simply use Doves farm GF self-raising flour)

200g caster sugar

150g dark chocolate

100g unsalted butter or dairy free equivalent

2 eggs

50g cocoa powder

 

1 square dark chocolate (for the “glue” for the antlers and faces)

 

  1. Preheat oven to 180c
  2. Break the chocolate up into squares and place in a heatproof bowl. Add the butter and melt over a saucepan filled with water over a medium heat.
  3. Place the flour, sugar and cocoa into a bowl and mix well until it’s all combined.
  4. Beat the eggs into the dry ingredients, and then mix in the melted chocolate and butter.
  5. Line a small baking dish (I used a Pyrex dish 20cm x 15cm so you want something roughly the same) and pour the brownie mix into the dish.
  6. Bake for approx. 35 mins. (This will give them that fudgy centre – cook for 5 mins longer if you want it more cakey).
  7. Once baked, leave to one side to cool (you can place in the fridge to speed things up and stop them cooking further.) It will have risen in the oven and then will collapse – but that helps give it the slightly cracked top that is so characteristic of brownies.
  8. Once cool, cut into neat rectangles.
  9. Melt the single square of dark chocolate using the same method as above (or in a microwave, if you have one).

(the other alternative is to use icing sugar – I would suggest adding a little cocoa powder to the icing sugar just so it’s the same colour as the brownies)

  1. Whilst the chocolate is melting gently place the antlers, eyes & noses on the brownies just to work out where you want them to go.
  2. Place small dots of the melted dark chocolate at the appropriate places.
  3. Then simply stick the antlers, noses and eyes on to the little dots of dark chocolate and leave to set.
  4. So cute and so delicious!

** To make this recipe vegan, simply use Flora block in place of butter, and for the eggs place 2 tablespoons of ground flax seeds in a bowl with 2 tablespoons of water to make “flax eggs”.  I haven’t tried this version myself, but I’m assured it works well!

Happy, happy Christmas to you all, and thank you for cooking with me through 2024! @stillglutenfree

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