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)
Method:Preheat the oven to 180c conventional. Grease a slice tin, and line the base with baking paper.
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
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.