Spelt Brownie Christmas Trees
These spelt brownie Christmas trees are so easy to make and decorate. I use the same recipe for both my brownies and kladdkakor.
The only difference between the two is how long they are baked. I like my brownies fudgy and not dry and dull. So, although my brownies do have a firmer texture compared to my super gooey kladdkakor, they are not really traditional brownies (as most of the world may recognise them, anyway).
These spelt brownie Christmas trees are so freakin’ fudgy. They cut nicely into wedges but at the same time, are very dense, rich, moist (yes, I said the “m” word. Nothing else really fits), and delicious.
Not only are they easy to make but they are also a cinch to decorate. I bought ready made icing for these but in the past I have made my own royal icing (or used white chocolate). It doesn’t matter what you use.
I originally made a recipe for gluten free brownie Christmas trees on my former blog, The Culinary Jumble. The original recipe has been completed updated and made with spelt flour (please see notes for alternatives).
Spelt Brownie Christmas Trees
Ingredients
Brownies
- 200g butter (chopped)
- 100g dark chocolate
- 100g milk chocolate
- 100ml brewed coffee (or milk)
- 3 eggs
- 120g brown sugar
- 120g white sugar
- 80g spelt flour (see notes)
- 30g cocoa
Decoration
- 8 candy canes
- icing (make your own or use store bought)
- sprinkles or any other kind of decoration
Instructions
Brownies
- Grease a 9" springform pan (line the bottom) and preheat the oven to 175°C.
- Add the butter and both chocolates to a pan and gently heat until just melted. Add the brewed coffee, stir and set to one side for a short time.
- In a large bowl, whisk the eggs and sugars together. Add the melted chocolate/butter mixture and stir until combined.
- Combine the flour and cocoa and stir into the wet ingredients just until everything has come together.
- Pour into the prepared pan and bake for around 25 minutes. The top will feel very firm but an inserted skewer is not completely clean. When ready, remove from the oven. Wait ten minutes and then remove the springform sides, then allow to cool completely (you may find and hour or two in the fridge will make it easier to slice).
Decoration
- Slice into eight wedges (as you would a normal cake).
- Chop the bottoms off the candy canes and stick them into the long side of the wedges. Cover with whatever you are using to decorate. Enjoy!
Notes
