With Christmas around the corner, the baby food experts at Piccolo have shared this fun Christmas tree brownie recipe for our recipe of the month.
Christmas wouldn’t be Christmas without a little indulgence, right? Well, this recipe, created by the baby food experts at Piccolo, uses less sugar than traditional brownies. Instead, the recipe calls for tahini which creates the fudgy texture without lots of sugar – so you get all the indulgence without the guilt!
If you’ve got a baby-baker on your hands, this is a great festive recipe to get the kids involved with. If they’re too young, seeing mum, dad and siblings cooking and baking is a great introduction to food and can be the foundation for a healthy relationship with food as they grow older. These tahini and chocolate Christmas brownie recipe is guaranteed crowd-pleaser.
Tahini and Chocolate Christmas Tree Brownie Recipe
Makes: 6 trees
Preparation: 15 minutes
Cooking time: 30 minutes
Suitable from 12 months
Suitable for freezing
For Tahini and Chocolate Brownie Mix
150g dark chocolate, roughly chopped
150g unsalted butter
3 large eggs
75g caster sugar
½ tsp vanilla extract
¼ tsp ground cinnamon
A good pinch of ground cloves
100g plain flour
¼ tsp baking powder
100g dark chocolate
Preheat the oven to 180°C, fan 160°C, gas 4 and line the base and sides of a square 20 cm dish or circular springform tin.
Melt the chocolate and butter in a bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water, or gently melt in the microwave (at a low setting); stir until smooth. Remove from the heat; and allow to cool.
In a food processor or large bowl using a wooden spoon, beat the eggs, caster sugar, tahini and vanilla extract until light in colour. Beat for a good 2-3 minutes.
In a separate bowl sift the flour, baking powder and spices. Pour the cooled chocolate mixture into the beaten eggs and mix until combined and smooth, then fold in the flour mix until just combined and there is no flour visible.
Pour the mixture into the lined tin. Transfer to the oven and bake for 20-30 minutes until set on top but still a little gooey inside. Leave to cool completely in the tin before un-moulding.
Cut the cooled brownie cake into 6 triangular tree-shaped wedges – you can slice off the rounded bottoms to give a straight edge, if you like.
Drizzle over the tahini and melted dark or milk chocolate to decorate.
Piccolo Organic makes healthy (and very tasty) baby meals, cooking products and snacks to help you get the balance right every day. The brand is partnered with City Harvest and Little Village, and gives 10% of its profits to charity. Available in all major retailers and its online store as bundles or via its new personalised subscription service. Visit www.mylittlepiccolo.com.
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