Різдвяні брауні

• несолоне масло↗200g

  нарізане кубиками, плюс додатково для змащування

• темний шоколад↗100g

  порізаний

• молочний шоколад↗100g

  порізаний

• великі яйця↗3
• золотистий цукор‑пісок↗300g
• звичайне борошно↗100g
• какао‑порошок↗50g
• мультиспеція½ tsp
• розмарин↗9 sprigs
• глазуровані вишні9
• білок яйця↗1
• цукор‑пісок↗2 tbsp
• печиво амаретті4

  подрібнене

• шоколадні трюфелі↗9

  (ми використали Lindt Lindor)

• спрей з їстівним золотим блиском↗
• пудра1-2 tsp

  для посипання

• кілька шоколадних кнопок
• їстівні срібні кульки↗

Покрокова інструкція

1. 1

   Grease and line a 20 cm × 20 cm brownie tin. Preheat the oven to 180 °C/160 °C fan/gas 4. Place the butter and both chocolates in a heat‑proof bowl and melt them in the microwave (30 seconds at a time, stirring after each) or over a double boiler above a saucepan of barely simmering water, stirring occasionally until the chocolate melts.

2. 2

   Allow the chocolate‑butter mixture to cool slightly while you beat the eggs and caster sugar in a large bowl with an electric mixer. When the mixture becomes pale, fluffy and roughly doubles in volume, fold in the melted chocolate. Gently fold in the flour, cocoa powder and mixed spice until no lumps remain, then pour into the prepared tin. Smooth the top with a spatula and bake for 20‑25 minutes. The surface should appear set and glossy, but will wobble slightly if you gently tap the tin.

3. 3

   Leave the brownies to cool completely in the tin, then chill in the refrigerator until firm. While the brownies are cooling, brush the rosemary sprigs and glazed cherries with egg white, pat off excess with kitchen paper, then roll them in caster sugar until fully coated. Let them dry on a rack. Place the chocolate truffles on a parchment or foil sheet and spray with edible gold glitter.

4. 4

   Dust the cooled brownies with powdered sugar to create a snowy surface, and garnish with pieces of amaretto biscuits, then randomly insert crystallised rosemary sprigs into the surface (optionally cut the brownies into portions and dust with powdered sugar first). Place a glazed cherry or a gold truffle next to a rosemary sprig, then add chocolate buttons and edible silver beads.