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Christmas Cake Brownies

12 pieces
Intermediate
120 minutes
This Christmas Cake Brownies recipe combines Christmas cake and chocolate brownies to make the perfect gift for your friends, family or colleagues!
These tasty treats combine the best of both worlds: the rich, fudgy goodness of chocolate brownies and the festive flavours of a classic Christmas cake.
Recipe Ingredients
How to Prepare
Tips
If gifting the brownies, allow the icing to set for a couple of hours before packing into gift boxes. Also, keep the cakes covered loosely with sheets of greaseproof paper to prevent them from drying out.
Tips
If marzipan is not your to your taste, try putting a layer of Fondant Icing on the cake instead, then ice with the Ready to Roll  fondant coloured icing on top as above. For a gluten free version, replace the plain flour with gluten free plain flour.
Tips
For a non-alcoholic version of this recipe simply leave out the brandy or rum.
Tips
Inspired by this Christmas Cake Brownie Recipe? Explore our full range of Christmas Recipes. From Chocolate Caramel Yule Log to Christmas Biscuits.
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Recipe Ingredients

For the Cake
150 gDr. Oetker 72% Extra Dark Chocolate (1 bar)
125 gUnsalted Butter (4 1/2 oz)
100 gDark Brown Sugar ( 3 1/2 oz)
10 gDr. Oetker Madagascan Vanilla Paste (2 tsp)
115 gMixed Dried Fruit (4 oz)
45 mlBrandy (3 tbsp) or dark rum
100 gPlain Flour ( 3 1/2 oz)
5 gDr. Oetker Baking Powder (1tsp)
about 2Medium Eggs Beaten
To decorate
15 mlHoney (1 tbsp)
250 gDr. Oetker Ready to Roll Marzipan (9 oz)
100 gDr. Oetker Ready to Roll Coloured Fondant Icing (3 ½ oz) Red
100 gDr. Oetker Ready to Roll White Icing (3 1/2 oz)
100 gDr. Oetker Ready to Roll Coloured Fondant Icing (3 ½ oz) Green
25 gDr. Oetker Ready to Roll Coloured Fondant Icing (1 oz) Yellow
about 1 gIcing Sugar (A little to dust)

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Picture - Dr. Oetker Madagascan Vanilla Paste (2 tsp)
Picture - Dr. Oetker Baking Powder (1tsp)
1

Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Grease and line a deep 20cm (8inch) square cake tin. Break up the Extra Dark Chocolate into a heatproof bowl. Add the butter and sugar and place over a saucepan of barely simmering water until melted. Remove from the water, stir well and cool for 10 minutes.

2

Mix in the eggs and Vanilla Extract to make a thick glossy mixture. Add the fruit and brandy or rum and sift the flour and Baking Powder on top. Mix together thoroughly to make a thick cake batter.

3

Spoon the mixture into the prepared tin, smooth the top and bake for about 20 minutes until risen and slightly crusty on top but the mixture should still be slightly soft underneath. Leave to cool in the tin. Wrap well in parchment and foil and store for 24 hours to allow the texture and flavour to develop.

4

To decorate, turn the brownie out of the tin and discard the lining paper. Place upside down on a board and brush the top with honey. Set aside.

5

Gently knead the Marzipan to soften it, then lightly dust with work surface with icing sugar and roll out the marzipan to a square shape to fit the top of the brownie. Gently press in place and trim as necessary.

6

Using a large, sharp knife, cut the brownie into 3 equal strips. Brush the marzipan with a little bit water to make it sticky. Working on the White, Red and Green Ready to Roll Icing separately, roll each into a strip about 1cm (1/2inch) wider than the dimensions of the brownie portions. Trim the edges, then gently press on each of the cake portions and trim further if necessary. For a smooth finish, rub the top of the icing with dusted finger tips until smooth. Cut each iced brownie strip into 4 equal portions – this is a crumbly cake so use a sharp knife to cut a neater edge.

7

Gather up and roll out the icing trimmings along with the Yellow Ready to Roll Icing. Using mini cutters, stamps out Christmas trees, holly leaves, stars and snowflakes to decorate each piece of cake – use a little water to stick the shapes on top. If liked, decorate the icing edge of each piece of brownie using a serrated tool or the blade of a serrated knife. Your brownies are now ready to serve and enjoy!

Tips

  • If gifting the brownies, allow the icing to set for a couple of hours before packing into gift boxes. Also, keep the cakes covered loosely with sheets of greaseproof paper to prevent them from drying out.
  • If marzipan is not your to your taste, try putting a layer of Fondant Icing on the cake instead, then ice with the Ready to Roll  fondant coloured icing on top as above. For a gluten free version, replace the plain flour with gluten free plain flour.
  • For a non-alcoholic version of this recipe simply leave out the brandy or rum.
  • Inspired by this Christmas Cake Brownie Recipe? Explore our full range of Christmas Recipes. From Chocolate Caramel Yule Log to Christmas Biscuits.