Chocolate Brownie Advent Calendar

RECIPE

CHOCOLATE BROWNIE ADVENT CALENDAR

Serves: 25

Prep Time: 1 Hour

Cook Time: 20 Minutes

INGREDIENTS

150g dark chocolate

110g butter

50g milk chocolate

50g white chocolate

3 eggs

225g caster sugar

1tsp vanilla essence

25g cocoa powder

¼ tsp salt

50g plain flour

To decorate

1 pack multi coloured fondant

1 pack of numbered cutters 

METHOD

1. Preheat the oven to 190°c/170°c Fan/374°F/Gas Mark 4.
2. In a bowl, melt 100g of dark chocolate with the butter in a Bain-Marie until it is fully melted and glossy.
3. Melt the remaining dark, milk and white chocolate in their own Bain-Marie.
4. Whisk the eggs, sugar and vanilla essence together until thick, creamy and doubled in size.
5. Mix the cocoa powder, salt and flour, then carefully fold into the egg mix.
6. Fold in the melted chocolate and butter mix and then add the remaining 50g of melted dark, milk and white chocolate.
7. Grease a 16cm square brownie tin with a little butter and line with parchment paper and fill with the brownie mix.
8. Bake in the oven for 20 minutes and allow to cool.
9. To decorate, roll out the different fondant colours and cut out numbers 1 to 25.
10. Carefully cut the brownie into 5 rows of 5. Mix together 1tbsp of water with 1tbsp of caster sugar and brush the back of each fondant number with a little sugar water.
11. Stick the numbers onto the brownie so you have numbers 1 to 25 for the advent calendar.
12. Wrap in baking parchment then tin foil or a tight fitting tub. Freeze the brownies for up to 25 days to enjoy 1 each day of advent, defrost each brownie for 1 hour before serving.

CHEF'S TIP

Swirl some peanut butter or caramelised biscuit spread through the brownie mix before you bake.