Inside is a rich, chocolatey brownie with warm notes of cinnamon, cardamom and cloves. On the outside, a crisp chocolate coating that you can decorate with green icing and fun toppings. The result is both delicious and playful to look at.
This is also a great bake to make together. Cutting, adding the sticks and decorating is exactly the kind of hands-on fun kids love. And if some of the trees turn out a bit wonky or extra chocolatey, even better.
It’s also good to know that you can make the brownie a day ahead. And if you want to take the flavour up a notch, try adding a pinch of flaky salt and a bit of lemon zest to the chocolate coating – that little touch makes the chocolate even better.
Christmas brownie tree pops
Ingredients
For the topping:
Preparation
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Melt the butter and chocolate together over a double boiler, then let the mixture cool. Whisk the eggs until light and fluffy (about 3–4 minutes). Grind the cloves and cardamom finely and mix with the cinnamon. In a separate bowl, combine flour, coconut sugar, cocoa powder and the spice mix.
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Slowly fold the cooled chocolate mixture into the eggs using a spatula. Gradually sift in the dry ingredients and gently fold to combine. Stir in the white and dark chocolate chunks.
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Pour the batter into a baking paper-lined 20 cm tin, smooth the top and bake at 180°C for 30–35 minutes, until the top is set and slightly crisp. Let cool completely.
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Cut into 8 triangles. Place them on a rack and carefully insert a stick into each piece, then gently turn them onto one side.
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Melt the chocolate for coating. First cover the base and one side with a thin layer, let set slightly, then flip and coat the remaining sides. Make sure all sides are evenly covered, then chill until set.
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Once the coating has hardened, decorate with green icing and add any toppings you like.
Note
Tip! If you prefer a sweeter result, you can replace dark chocolate with milk chocolate in both the batter and coating, or mix both for variety.
