Brownie Christmas trees | Recipe
Highlight for your (pre-)Christmas coffee party or tea time
Text:
Katharina Kuhlmann
Photography:
© Elisa Brunke
18 December 2024
If you want to give your guests a very special treat for their taste buds and eyes during the Advent and Christmas season, our brownie Christmas trees are the perfect choice. Both the dough and the coating are extra chocolaty thanks to Dark Cooking Chocoate. To decorate this vegan recipe, we recommend the White Vanilla bar from our vegan sister brand iChoc.
Ingredients
For 8 trees
For the dough:
100 g
VIVANI Dark Cooking Chocolate
100 g
white spelt flour
125 g
coconut blossom sugar
15 g
VIVANI Fine Cocoa Powder
1 tsp
gingerbread spice
1 pinch
baking powder
1 pinch
salt
40 g
apple puree
60 ml
rapeseed oil
90 ml
soya milk
For the decoration:
150 g
VIVANI Dark Cooking Chocolate
50 g
white vegan chocolate, e.g. iChoc White Vanilla
sugar pearls or stars, sprinkles etc. (as desired)
making
baking time
30 minutes
level of difficulty
medium
N°
01
Preheat the oven to 180 °C (top and bottom heat). Grease a baking frame or a square baking tin (approx. 18x12 cm) or line with baking paper.
02
Melt the chocolate carefully and slowly in a bain-marie.
03
Mix the flour, sugar, cocoa, gingerbread spice, baking powder and salt in a bowl. Add the apple puree, oil and soya drink to the centre and mix everything together. Finally, stir in the melted chocolate thoroughly.
04
Spread the batter into the tin and bake for approx. 30 minutes. Leave to cool completely on a rack. Then carefully cut into 8 acute triangles with a sharp knife (see tip).
05
Melt the Dark Cooking Chocolate for the decoration in a bain-marie. Coat the brownie trees completely with it and leave to dry.
06
Finally, melt the white chocolate in a bain-marie and decorate the chocolate-coated trees with fine lines. Decorate with sprinkles etc. as desired and leave to set.
TIP: For uniform Christmas trees with a mould measuring 18 cm x 12 cm, proceed as follows: Make a total of 4 markings on the long side, each 4.5 cm apart. Then make a mark in the centre of each of these 4.5 cm wide pieces on the opposite side. Cut the cake along these points so that you have seven whole triangles and two half triangles. Put the two half triangles together with a little liquid chocolate to make the eighth triangle.
Click here for the iChoc White Vanilla chocolate
Dark Cooking Chocolate
70 % Cocoa | vegan
Fine cocoa powder
Santo Domingo | fat-reduced cocoa powder | Biodynamic | vegan
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