Christmas chocolate brownies

They're the kind of dessert you are more than happy to eat all-year-round, but we've given the classic brownie recipe a fun makeover, just in time for the festive season. Serve for dessert after Christmas lunch, or wrap up and give as gifts.

  • 20 mins preparation
  • 50 mins cooking
  • Makes 16
  • Print


Christmas brownies
  • 1/2 cup (75g) raisins
  • 1/2 cup (70g) dried cranberries
  • 1/3 cup (80ml) spiced rum
  • 2 teaspoon mixed spice
  • 125 gram butter, chopped
  • 200 gram dark chocolate, chopped
  • 2/3 cup (150g) brown sugar
  • 2 eggs, beaten lightly
  • 1 1/4 cup (185g) plain flour
  • 1 teaspoon baking powder
  • 150 gram dark chocolate, extra, chopped
Almond topping
  • 80 gram butter
  • 1/3 cup (75g) brown sugar
  • 1/4 cup (60ml) maple syrup
  • 1 1/4 cup (120g) flaked almonds
  • 1/4 cup (35g) dried cranberries
  • 1/4 cup (50g) glacé cherries, halved


Christmas brownies
  • 1
    Combine raisins, cranberries, rum and mixed spice in medium bowl. Cover and microwave on HIGH for 30 seconds. Stir, then microwave on HIGH for a further 30 seconds. Cool.
  • 2
    Preheat the oven to 160°C (140°C fan- forced). Grease a 20cm square cake pan; line base and sides with baking paper.
  • 3
    Place butter and chocolate in a medium saucepan; stir over very low heat until almost melted. Remove from heat; stir in sugar. Gradually add the eggs, sifted flour and baking powder. Stir in the raisin mixture and extra chocolate.
  • 4
    Spread the mixture into prepared pan, smooth top. Bake for 30 minutes.
  • 5
    Make almond topping: Melt butter, brown sugar and syrup in a medium saucepan; cook, stirring, until sugar dissolves. Mix in almonds, cranberries and cherries.
  • 6
    Remove brownie from oven. Spoon over almond topping, bake for a further 15 minutes or until browned lightly. Cool in pan.


Not suitable to freeze or microwave. Brownie can be made up to a week in advance. Store in an airtight container in a cool, dark place.

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