Name: Festive Christmas Brownies with Edible Gold and Rosemary Decoration Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 200g unsalted butter, cut into cubes, plus extra for greasing; 100g dark chocolate, chopped; 100g milk chocolate, chopped; 3 large eggs; 300g golden caster sugar; 100g plain flour; 50g cocoa powder; ½ tsp mixed spice; 9 sprigs rosemary; 9 glacé cherries; 1 egg white; 2 tbsp caster sugar; 4 amaretti biscuits, crushed; 9 chocolate truffles (we used Lindt lindor); Edible gold lustre spray; 1-2 tsp icing sugar for dusting; Few chocolate buttons; Edible silver balls

Introduction

This festive Christmas brownie recipe combines rich chocolate with festive flavors and decorative touches that make it perfect for holiday gatherings. With a blend of dark and milk chocolate, hints of mixed spice, and a beautiful garnish of rosemary, cherries, and gold-sprayed truffles, these brownies are as delightful to look at as they are to eat.

The image shows several thick square brownie pieces arranged closely on a wooden board placed on a white marbled surface. Each brownie is dark brown with a soft, dense texture and is dusted lightly with powdered sugar on top. On each piece, there is a vibrant red sugared berry, a small golden chocolate ball, and a sprig of fresh green rosemary, giving a festive look. Some brownies also have small round chocolate discs and crushed nuts sprinkled over them. The overall arrangement is cozy and inviting, with a clear focus on the rich dark chocolate and colorful toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g unsalted butter, cut into cubes, plus extra for greasing

100g dark chocolate, chopped

100g milk chocolate, chopped

3 large eggs

300g golden caster sugar

100g plain flour

50g cocoa powder

½ tsp mixed spice

9 sprigs rosemary

9 glacé cherries

1 egg white

2 tbsp caster sugar

4 amaretti biscuits, crushed

9 chocolate truffles (such as Lindt Lindor)

Edible gold lustre spray

1-2 tsp icing sugar for dusting

A few chocolate buttons

Edible silver balls

Instructions

Step 1: Grease and line a 20cm x 20cm brownie tin. Preheat the oven to 180°C (160°C fan/gas mark 4).

Step 2: Melt the butter and both types of chocolate together in a heatproof bowl. You can use the microwave in 30-second bursts, stirring each time, or place the bowl over a pan of barely simmering water until fully melted. Set aside to cool slightly.

Step 3: In a large bowl, whisk the eggs and golden caster sugar using electric beaters until the mixture is pale, fluffy, and roughly doubled in volume.

Step 4: Gradually whisk the melted chocolate and butter mixture into the egg and sugar mixture.

Step 5: Fold in the plain flour, cocoa powder, and mixed spice carefully until no flour pockets remain.

Step 6: Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 20-25 minutes, until the top is set and shiny but still slightly wobbly when the tin is gently shaken.

Step 7: Allow the brownie to cool completely in the tin, then chill in the fridge until fully set.

Step 8: Meanwhile, prepare the rosemary and cherries. Brush each rosemary sprig and glacé cherry with egg white, dab off the excess, then coat them generously with caster sugar. Let dry on a wire rack.

Step 9: Place the chocolate truffles on baking paper or foil and spray them with edible gold lustre spray. Set aside.

Step 10: Dust the chilled brownie with icing sugar to resemble a snowy surface. Sprinkle the crushed amaretti biscuits evenly over the top.

Step 11: Insert the crystalized rosemary sprigs into the brownie at random intervals. Nestle a glacé cherry or gold-sprayed truffle next to each sprig.

Step 12: Finish by scattering a few chocolate buttons and edible silver balls over the top for extra festive flair.

Tips & Variations

Use a combination of chocolates you enjoy for different flavor profiles; white chocolate chips can add a creamy contrast.

For a nutty twist, add chopped toasted nuts like pecans or walnuts to the batter.

Ensure the brownie is fully chilled before decorating to help the toppings adhere better.

If you don’t have edible gold spray, finely grated orange or lemon zest can add a lovely color and aroma instead.

FAQs

Can I use different herbs instead of rosemary?

Yes, you can try thyme or even mint for a fresh twist, but rosemary adds a unique pine-like aroma that pairs beautifully with the chocolate and spices.

How do I know when the brownies are done baking?

The top should look set and shiny with no wet batter visible, but the center should still be slightly wobbly when you gently shake the tin. This ensures a moist, fudgy interior.