100g butter 1 cup sugar 2 free-range eggs 1 tsp pure vanilla essence ¾ cup plain flour 1 tsp baking powder ½ cup good-quality cocoa 100g good-quality white chocolate, cut into small chunks 100g good-quality dark chocolate, cut into small chunks Icing sugar to dust (optional) Whipped cream and berries to serve (optional)
Preheat the oven to 180c conventional. Grease a slice tin, and line the base with baking paper. Melt the butter in a saucepan over a medium heat. Remove from the heat, and whisk in the sugar. Add the eggs and vanilla essence, and whisk to combine.
Sift the flour, baking powder and cocoa into the mixture, add the white and dark chocolate chunks, and very gently fold with a wooden spoon or spatula until just combined. Pour the mixture into the prepared tin.
Bake in the oven for about 15-20 minutes then test with a skewer. These brownies are done if the skewer still has a little of the mixture clinging to it.
Allow brownies to completely cool.
Remove the brownies from the pan, and cut into triangles.
Unwrap the candy canes, and use a sharp knife to gently cut/break the candy canes into 10cm long pieces. Press the sharper end of the candy cane into the bottom of the brownie triangles.
1 egg white 250g Icing Sugar 1 tsp lemon juice Green food colouring Sprinkles
Method: Using an electric mixer, whisk egg white until light and frothy. Gradually add icing sugar and lemon juice to egg white. Beat at high speed until fluffy, thick and shiny.
Add green food colouring until you're happy with the colour.
Spoon the green icing into a zip lock bag.
Seal the bag and cut off a small corner of the bag with sharp scissors.
Starting at the top of the brownie triangles, gently squeeze out the icing in a curvy zigzag as you go down the tree.
Add your favourite sprinkles and a small star sprinkle at the top. Enjoy!
Brownie recipe by Chelsea Winter