Go Back
+ servings
These cute-as-a-button and super easy Christmas Reindeer Brownies are sure to be a hit at your class Christmas party or end of year Christmas celebration!

Super Easy Christmas Reindeer Brownies

These cute-as-a-button Christmas Reindeer Brownies are sure to be a hit at class Christmas parties and end of year celebrations! 
5 from 3 votes
Print Pin
Course: Christmas
Cuisine: western
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 reindeers
Calories: 460kcal

Equipment

  • Microwave or Thermomix
  • Oven

Ingredients

  • 150 g butter
  • 275 g (1 ¼cups) caster sugar
  • 75 g (¾ cup) cocoa powder
  • 2 tsp vanilla extract
  • 3 eggs
  • 75 g (½ cup) plain flour

Decorations

  • 200 g pretzels
  • 250 g milk chocolate melted
  • 200 g packet Jaffas (or any red coated chocolate or lolly)
  • 130 g silver cachous (edible balls)
  • 16 mini candy canes

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius and line a 20cm square tin with baking paper. Set aside.
  • Place the butter into a microwave-safe bowl. Heat for 1 minute.
  • Add the caster sugar and cocoa powder and stir.
  • Heat in the microwave on 30 second bursts (50% power) until melted and combined - stirring each time.
  • Allow to cool slightly.
  • Add the vanilla extract and the eggs and whisk until combined.
  • Sift the plain flour into the bowl and mix gently.
  • Pour the brownie mixture into the prepared tin and bake for 30 minutes or until just cooked through (do not overcook). 
  • Leave in the tin to cool completely.
  • Trim any raised edges off the brownie so you have a completely flat square brownie. 
  • Turn the brownie over onto a flat board. 
  • Cut the brownie into 16 equal rectangles. 
  • Cut the pretzels in half using a sharp knife. 
  • Press the pretzels into the top of the brownie pieces for 'antlers'. 
  • Spread melted milk chocolate over the front of the brownie pieces (do a couple at a time so that the chocolate doesn't set too quickly). 
  • Add a Jaffa for the nose and 2 silver cachous for the eyes. 
  • Trim the candy canes with a knife so that you have small straight pieces (approx 6 cm in length). Insert the candy cane into the base of the brownie pieces. 

Thermomix Method

  • Preheat oven to 160 degrees celsius and line a 20cm square tin with baking paper. Set aside.
  • Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2.
  • Add the caster sugar and cocoa powder and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.
  • Add the vanilla extract and the eggs and mix for 10 seconds, Reverse, Speed 4. Scrape down the sides and repeat.
  • Add the plain flour and mix for 5 seconds, Speed 4. Scrape the sides of the bowl and repeat.
  • Pour the brownie mixture into the prepared tin and bake for 30 minutes or until cooked through. Leave in the tin to cool completely.
  • Trim any raised edges off the brownie so you have a completely flat square brownie. Turn the brownie over onto a flat board. Cut the brownie into 16 equal rectangles. 
  • Cut the pretzels in half using a sharp knife. Press the pretzels into the top of the brownie pieces for 'antlers'. 
  • Spread melted milk chocolate over the front of the brownie pieces (do a couple at a time so that the chocolate doesn't set too quickly). 
  • Add a Jaffa for the nose and 2 silver cachous for the eyes. 
  • Trim the candy canes with a knife so that you have small straight pieces (approx 6 cm in length).
  • Insert the candy cane into the base of the brownie pieces. 

Video

Notes

RECIPE NOTES & TIPS
  • Use a rich and dense brownie so that you can easily insert the candy cane base and pretzel antlers. I recommend using this recipe as it perfect for decorating. 
  • You can buy silver cachous (small edible balls) in the baking section of most large supermarkets. 
  • If you can't find Jaffas (chocolate balls covered in an orange flavoured hard shell), you can use any red coated chocolates or lollies (such as red M&Ms). 
  • Allow the chocolate brownie to cool completely before decorating.
  • Turn the chocolate brownie over onto a chopping board so that the flat side faces up. Trim off the edges.
  • The chocolate brownie can be prepared ahead of time and frozen in an airtight container for up to 3 months. Allow to come to room temperature before cutting and decorating. 
  • Please note that you will have some pretzels, Jaffas and silver cachous leftover after decorating (perfect for nibbling on as you go!!)
  • Store the decorated brownies in an airtight container at room temperature for up to 1 week (the pretzels are best inserted on the day of serving). 

Nutrition

Calories: 460kcal | Carbohydrates: 69g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 244mg | Potassium: 212mg | Fiber: 4g | Sugar: 47g | Vitamin A: 280IU | Calcium: 25mg | Iron: 2.7mg