For the brownie
- 200g butter, cut into pieces
- 300g dark chocolate (preferably 70% cocoa solids), broken into pieces
- 120g plain flour
- Pinch of salt
- 1 tsp baking powder
- 3 large eggs
- 200g soft dark brown sugar
- 2 tsp Nielsen-Massey Peppermint Extract
For the frosting
- 100g butter
- 150g caster sugar
- 200g cream cheese
- 100g white Renshaw Flower & Modelling Paste
- A tiny amount of blue food colouring
- Crushed peppermint candy canes
- Edible sparkles, optional
- Preheat the oven to 180°C/Gas 4. Line the base of the Lakeland Brownie Traybake Tin with baking parchment.
- To make the brownies, put the butter and chocolate into a non-stick saucepan and heat very gently, stirring often. Remove from the heat before fully melted, so that the mixture doesn’t become too hot. Set aside to cool slightly, stirring occasionally, until smooth.
- Meanwhile, sift the flour, salt and baking powder together. Whisk the eggs and sugar together in a large bowl with a handheld electric mixer for 2 minutes on the high setting. Stir in the melted chocolate mixture and the peppermint extract, then gently fold in the flour mixture. Transfer to the tin and bake for 30-35 minutes. Cool completely in the tin on a wire rack.
- Make the frosting by beating the butter and sugar together until pale and creamy, then beat in the cream cheese. Spread evenly over the brownie.
- Using the end of a cocktail stick, add a tiny drop of blue food colouring to the white Renshaw Flower & Modelling Paste, knead to mix the colour in evenly, then roll out thinly. Use the snowflake cutters to stamp out a flurry of snowflakes, then set aside to dry slightly.
- When you’re ready to serve, sprinkle the brownies with crushed peppermint candy canes and add the snowflakes and edible sparkles, if using. Cut into 20 squares, using the markings on the tin as your guidelines.
Tip: To help get ahead, you can bake the brownie in advance, then thaw it out thoroughly before decorating.