A perfect Christmas Brownie full of seasonal colour that can be a beautiful addition to your Christmas dessert table.
Words - Tishaniya Seneviratne
In a bowl beat the four eggs and keep it aside. In a large microwavable bowl add the 200g butter along with grated cooking chocolate (keep a hand full for decorating) for 1 minute in 30 second intervals. Slowly mix the butter and the cooking chocolate till completely combined. Add the sugar to the warm chocolate mix and keep stirring till the sugar is dissolved. Mix the flour and Coco Powder together. Sieve the combination of Flour and Coco Powder into the liquid chocolate mix. Add the egg mixture to the chocolate mix, mix well and add the chopped green and red cherries (keep a hand full for decorating from each colour). (as a variation you can add any kind of chopped nuts you enjoy) Bake the mix in a silicone baking tray for 40 minutes at 190c Once the brownie is baked let it cool in the tray for 15 minutes. Slightly release the sides of the baking tray with a butter knife and turn over the brownie. Once turned, sprinkle with powdered sugar and decorate as required with the remainder of the red and green cherries.