Christmas brownies

A wooden board topped with triangular slices of hazelnut brownie dusted with white icing sugar

Bake these Christmas brownies, then check out our yule log, Christmas cupcakestiffin and more Christmas baking recipes

  • 15048
  • Total time 40 minutes
  • Note + cooling
  • Difficulty Easy


  • salted butter 150g, cubed
  • dark chocolate 150g, chopped
  • golden caster sugar 100g
  • soft light brown sugar 100g
  • eggs 3
  • plain flour 200g
  • dried cranberries 75g
  • ground cinnamon 1 tsp
  • mixed spice ½ tsp
  • ground ginger ½ tsp
  • orange 1, zested
  • hazelnut or almond butter 4 tbsp, stirred
  • blanched hazelnuts 25g, roughly chopped
  • icing sugar, for dusting


  • Step 1

    Melt together the butter, chocolate, golden caster sugar and brown sugar in a large pan over a low heat. Remove from the heat and leave to cool for 10 minutes. Heat the oven to 180C/fan 160C/gas 4 and line a 20cm square baking tin with baking paper. 

    Step 2

    Mix the eggs into the cooled chocolate mixture using a wooden spoon, then add the flour and mix until you have a smooth batter. Fold in the cranberries, spices and orange zest. Scrape into the prepared tin and smooth the top using a spatula. 

    Step 3

    Dollop the nut butter over the top, then use a skewer to swirl it into the batter. Scatter over the hazelnuts. Bake for 25-30 minutes or until the edges of the brownie are just coming away from the sides of the tin but the middle still has a slight wobble (it should not be liquid). Leave to cool in the tin completely (it will firm up as it cools) before cutting into squares or Christmas tree shapes. Dust with icing sugar to serve. 

Nutritional data

  • kcals 284
  • fat 15.7g
  • saturates 7.5g
  • carbs 30.3g
  • sugars 19.2g
  • fibre 2.2g
  • protein 4.3g
  • salt 0.22g

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