Baking With Jeanette & Tracy; How to Make Christmas Chocolate Shortbread & Christmas Tree Brownies

Welcome to Baking With Jeanette & Tracy: How to Make Christmas Chocolate Shortbread & Christmas Tree Brownies
#shortbread #christmas #desserts

I do not own the rights to this recipe or images used you can find them here;
https://bakingqueen74.co.uk/christmas-chocolate-shortbread/
#recipe
https://www.dinneratthezoo.com/christmas-tree-brownies/

Christmas tree Brownies

For the brownies:

▢cooking spray
▢1/2 cup butter
▢8 ounces semisweet chocolate chips
▢1 1/2 cups granulated sugar
▢4 eggs
▢1 teaspoon vanilla extract
▢1/2 teaspoon salt
▢3/4 cup all purpose flour

For the decorations:

▢16 small candy canes
▢16 gold star sprinkles or candies
▢1/3 cup rainbow sprinkles
▢2 cups green frosting homemade or store bought, a basic homemade frosting recipe is provided in the notes section

Basic Buttercream Recipe:
1 cup unsalted butter, softened. 3 1/2 cups powdered sugar, 2 teaspoons vanilla extract, 2-3 tablespoons milk or cream, green food coloring gel.
Beat butter with a mixer until light and fluffy, 2-3 minutes. Turn mixer to low speed and gradually add powdered sugar. Add vanilla extract and 2 tablespoons of milk or cream, beat until smooth and creamy. You can add more powdered sugar if you desire a thicker consistency, or add more milk for a thinner consistency. Add green food coloring until desired shade is reached.
Instructions
For the brownies

Preheat the oven to 350 degrees. Line a 9″x13″ pan with foil and coat with cooking spray.
Place the butter and chocolate chips into a large bowl. Melt in microwave – heat for 30 second intervals and stir between each interval until butter and chocolate are melted and thoroughly combinedStir in the sugar, then stir in the eggs, one at a time, whisking until smooth after each addition.
Stir in the vanilla extract. Gently fold in the salt and flour.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the brownies comes out clean.
Cool the brownies to room temperature, then chill for at least 30 minutes.
Using the edges of the foil, remove the slab of brownie from the pan. Using a sharp knife, cut the brownies into 16 triangles.For the decorations
Snap the curved parts off the candy canes and insert the straight parts of the candy canes into the bottom of the brownies.
Place the frosting in a piping bag fitted with a plain or star tip, or resealable plastic bag with the tip snipped off. Pipe approximately 1 1/2 tablespoons of frosting onto each brownie.
Place a star sprinkle at the top of each brownie, then add rainbow sprinkles all over each brownie.
Serve, or store, covered, in the refrigerator for up to one day.

Ingredients

For the chocolate shortbread:
125 g unsalted butter softened
55 g caster sugar (superfine sugar)
150 g plain flour (all-purpose flour)
2 tbsp cocoa powdero decorate:
150 g mixed dark and milk chocolate
5 candy canes
3-4 large marshmallows torn into small pieces
gingerbread man sprinkles
Instructions

Make the shortbread. Cream the butter and sugar together until very soft.
125 g unsalted butter,55 g caster sugar (superfine sugar)
Add the flour and cocoa powder, stir with a spoon at first and then bring the dough together with your hands.150 g plain flour (all-purpose flour),2 tbsp cocoa powder
Grease a 7 inch cake tin with butter and heat the oven to 180℃ / 350℉.
Press the dough into the tin, flatten and prick with a fork.150 g plain flour (all-purpose flour),2 tbsp cocoa powder
Bake for 15-20 minutes at 180℃ / 350℉. It will harden as it cools, don’t worry if it still feels soft.
Allow to cool then remove from the tin (use a knife around the edge of the tin then turn over carefully and remove the shortbread onto your hands).
Melt the chocolate in the microwave in a bowl. Spread onto the shortbread.
150 g mixed dark and milk chocolate
Crush the candy canes and sprinkle over the chocolate with the marshmallows and gingerbread man sprinkles.
5 candy canes,3-4 large marshmallows,
gingerbread man sprinkles
Chill in the fridge until set. Slice and serve!