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

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Course: Christmas, kids recipes

Cuisine: western

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: reindeers

Calories: 460kcal

Cost: $10

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.

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.

RECIPE NOTES & TIPS

Use a fudgy brownie so the antlers and candy cane sticks stay in place.
Bake your own fudgy chocolate brownie, use a packet mix, or buy a slab of ready-made brownie.
Cool completely before decorating or the chocolate won’t set properly.
Flip the brownie slab for a perfectly flat surface to trim and decorate.
Cut with a sharp knife, wiping between slices for clean edges.
Add pretzels on the day to keep them crunchy.
Silver cachous can be purchased in the baking section of most large supermarkets.
Use Jaffa's or any red coated chocolates or lollies (red M&Ms) for the nose.
Store at room temp in an airtight container for up to a week.
Freeze the undecorated brownie for up to 3 months, then thaw at room temperature, trim, slice and decorate.
Perfect for gifting - once decorated and set, pop the brownies into cellophane bags or small boxes, then tie with ribbon.