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Spelt Brownie Christmas Trees

Prep Time10 mins
Cook Time25 mins
Course: Snack
Servings: 8 Christmas trees



  • 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


  • 8 candy canes
  • icing (make your own or use store bought)
  • sprinkles or any other kind of decoration



  • 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).


  • 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!


I use metric (grams and decilitres) in my recipes because scales are the most accurate way to measure ingredients. At one time, I did convert to cups, but as these are not the same all over the world, felt that I wasn't comfortable converting myself.
I used spelt in my brownies but you could do a straight swap with regular or gluten free (ready blended) flour.