These gluten free brownie Christmas trees are a fun way to celebrate the festivities.
I think these are just the prettiest little things! How you decorate them is entirely flexible, too – mine are drizzled with white chocolate and topped with candy canes.
These are the second of three recipes I mentioned that include candy canes. I had originally just planned to make regular brownies but saw a great idea for making brownies into Christmas tree shapes (thanks, Sam!) and here we are!
These were a lot easier to make than you might imagine.
The brownie recipe is one of my own favourites – it is gluten free and uses oat flour instead of regular flour, so make a great choice for a flexible option over the holidays. That said, you could use any brownie recipe!
Another great thing is you can make them as big or small as you like – I cut mine a little wrong and had some cake leftover, but came out with 8 really nice-sized trees!
- 75 g butter (melted)
- 2 large eggs
- 3 tablespoons brewed coffee (cold)
- 3 tablespoons Greek yoghurt
- 110 g oat flour
- 1 teaspoon vanilla sugar
- 120 g brown sugar
- 1.5 tablespoons coconut flour
- 40 g cocoa
- 1/2 teaspoon bicarbonate (baking soda)
- 1-2 tablespoons milk if required
- 100 g white chocolate (melted)
- 8-10 candy canes
Melt the butter and allow to cool.
Pre-heat the oven to 175°C and lightly grease a square or rectangle baking tin.
In a large bowl, mix the oat flour, coconut flour, sugar, baking soda and cocoa and stir until well combined.
In a separate bowl, beat the eggs and then add in the Greek yoghurt, coffee, butter and vanilla, and then add to the dry ingredients. Stir well to ensure everything is well combined. Coconut flour has a tendency to soak up a lot of moisture, so if you feel your batter could benefit from 1 or 2 tablespoons of milk, add it in now.
Pour the batter into the prepared tin and bake for around 23 minutes. This is a little longer than I would normally bake a brownie for but you will need them to be a little firmer when decorating later.
Leave in the tin for around 10 minutes and then place in the fridge or freezer until the cake starts to harden (this makes it easier to cut and then decorate).
Remove from the tin and cut the brownies into triangle shapes. Don't stress too much about them all being the same size - my calculations when cutting were a little off and mine were all different shapes. Actually, not having the same size made them look pretty cool when lying next to each other on a tray!
My brownies really softened up quickly, so once you have cut them, you might want to pop them back in the fridge while you prepare the decoration. First, melt the white chocolate in a Bain Marie. In the meantime, break the hooked tops off the amount of candy canes you need (how many brownie trees you have) and crush them with a rolling pin. Crush the hooks with a rolling pin and set to one side.
Take each triangle of brownie and very gently push a candy cane in to the middle of the longest edge. Be very careful, especially if the brownie is soft!
Drizzle (or pipe if you want to be fancier) the white chocolate over the brownie trees and sprinkle with the crushed candy canes. I also added a few golden balls as additional decoration, but it isn't necessary!
Put back in the fridge for the chocolate and brownies to harden a little again. Note that the holes where the candy canes are pushed into the brownie do become a little looser, and the candy canes will eventually fall out, so don't hold them by the cane.
Check out my other Christmas themed recipes: