Rudolph the Red Nosed Reindeer Brownies by Bella! #BookoutureXmas

  
These fabulous brownies are featured heavily in ‘Bella’s Christmas Bake Off’ By Sue Watson- and the recipe is also included in the book – it was only fair that I gave the recipe a go and try them! They are so easy to make and taste lovely, and really get you in the Christmas mood. As part of #BookoutureXmas I have the recipe for you here on the blog! Why not give them a go and get that Christmas feeling?

  

Rudolph the Red Nosed Reindeer Brownie Recipe from ‘Bella’s Christmas Bake Off’ 

These delicious, cranberry studied brownies always take me right back to my friend Amy’s house at Christmas. It was always warm and cosy and in the vanilla and cinnamon scented kitchen we would ‘help’ her mum by sampling the batter and scattering the dried cranberries, which we’d pretend were Rudolph noses. Every Christmas Eve, Amy’s mum would leave one of these for Father Christmas and one for Rudolph, and on Christmas Morning they were gone – which is why we kept believing in Father Christmas.

This is Amy’s mother’s recipe…

 

250g dark chocolate

100g butter, plus a little extra for greasing the tin

3 eggs

250g cooked beetroot, drained

250g light brown sugar

150g ground almonds

2tbsp cocoa

1tbsp baking powder

50g dried cranberries

Teaspoon of cinnamon

Preheat the oven to 180°C and grease a 23cm square baking tin with a little butter and line with non-stick baking paper. Leave two ‘tails’ at either side to help you lift the cooked brownie out of the tin.

 

Break up the chocolate into squares, place in a heatproof bowl with the butter, and set over a pan of barely simmering water. Allow the mixture to gently melt, while stirring gently.

 

Tip the beetroot into a food processor and purée, (Amy’s mum used to mash with a strong potato masher, but I love my gadgets!) Then add the melted chocolate, butter and eggs and whizz again until combined. Then add the sugar, ground almonds, cocoa, baking powder and cinnamon and process until you have a smooth batter. Lift the lid off – breathe in, and the sweet, spicy fragrance of chocolate and cinnamon will take you straight to Christmas heaven.

 

Now pour into the baking tin, sprinkle on the cranberries (Rudolph noses) and bake for about 30 minutes until the top is set and the brownie is starting to pull a little away from the sides of the tin.

 

Once out of the oven, ease the brownie from the tin with the paper ‘tails’ and cut into 16 squares. When cool, dust the surface with a little icing sugar, while singing ‘I’m Dreaming of a White Christmas.’

 

Happy Christmas!

Love, Bella x


 Bella’s Christmas Bake Off by Sue Watson is published by Bookouture and is out now! Read my 5* review here


Leave a Reply