Posted by: Stephlechef | December 17, 2011

Santa hat brownies

I have seen these/variations of these floating around on Tastespotting for a few weeks now, and they are too cute not to make… also very easy. I won’t include the budget, as I am ashamed to say I spent £3 on a punnet of December strawberries. If anyone can think of something that looks similarly Santa-hat-ty, please let me know! (Edit- sudden brainwave- you could also make very tiny versions of this using this strawberry-shaped Haribo sweet

Santa hat brownies (makes about 6)

(Idea stolen from various people on Tastespotting, recipe for brownie adapted from Allrecipes)


100g caster sugar

60g butter, melted

20g cocoa powder

drop vanilla extract

1 egg

50g plain flour

pinch baking powder

pinch of salt

15g chopped walnuts

Mix all the ingredients together and pour into a small cake tin, or I used a loaf tin as the base was about the right size.

Cook at 180c for about 15-20 minutes or until the brownie is done but still squidgy in the middle (I always overcook brownie. Also, mine always rises ridiculously and we want a nice flat brownie, so when you get it out of the tin, attack (press) it with a spatula and make it nice and flat :))

Leave to cool.

For the cream:

You only really need double cream, which you can whip up and add a drop of vanilla. However, I (my mum) had leftover mascarpone, so I beat that in with some double cream and a tiny bit of butter, and this made a lovely rich, thick cream which was good for piping. I also used vanilla pods. Apparently I was feeling flush that day. A tip if you’ve got a bit of leftover vanilla pod – wrap it loosely in a plastic bag and keep it in the fridge until you need it. It works as a gorgeous air freshener for the fridge 🙂

To assemble:

Cut the tops off the strawberries so that they lay flat on their “heads”.

Cut out circles of brownie to about 1/2 cm larger all around than the widest part of the strawberry. (If you don’t have a cutter that’s the right size, this becomes a fun/frustrating hunt around the kitchen for a suitable implement. I used a (cheap) champagne flute) Don’t throw away the scraps of brownie, I have a recipe for them coming up! Or just eat them.

Pipe/spread a layer of cream all over the top of each piece of brownie. Stand a strawberry on top of each one. Pipe/dollop a bit of cream on the top, et voila! Santa hat brownies. Keep them in the fridge so they don’t collapse… if they last that long!


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