Classic Chocolate Truffle Brownies

Xmas Tree Brownie1a

Lightly crisp on the outside, and so creamy on the inside – you could swear you were eating a chocolate truffle! Bake it in a circle pan, cut it into wedges and you’ve created the perfect Christmas time dessert.

Xmas Tree Brownie1a

Cocoa powder can get quite lumpy, and if not mixed properly can remain in dry lumps in the batter. So sifting is always recommended whenever using cocoa.Xmas Tree Brownie1a

To make individual Christmas trees, cut the cooled brownie into wedges, break off the hook of a candy cane and push in the straight end into the bottom of each brownie. Drizzle with some icing and add some sprinkles if you like!

Xmas Tree Brownie3



Classic Chocolate Truffle Brownies
Prep time:
Cook time:
Total time:
Serves: 12
Lightly crisp on the outside, and so creamy on the inside - you could swear you were eating a chocolate truffle!
  • 300 gr dark chocolate
  • 1 cup butter or margarine
  • ¼ cup whipping cream
  • 4 eggs
  • 1 cup sugar
  • ¼ cup cocoa, sifted
  • ¼ cup rice flour
  • 1 tsp vanilla
  1. In a saucepan, melt together over low heat the chocolate, butter and cream. Stir until melted and smooth. Set aside and let cool slightly.
  2. In a bowl, beat together the remaining ingredients until smooth. Then stir in the chocolate mixture.
  3. Pour into a parchment lined 9"x9" baking pan, and bake at 350°F for 35-45 minutes, or until tester comes out clean. Let cool on rack, then chill for 1 hour.
For the chocolate, save money by looking in the candy aisle of your grocery store for large (100gr) good quality chocolate bars on sale (just make sure to check the label to ensure they are gluten-free).







  1. Could cacao be substituted 1:1 for the powdered cocoa?
    This recipe sounds super yummy!! Can’t wait to try.

  2. Yes they can be used interchangeably. For those that are unfamiliar with the differences between the two: Raw cacao is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter). Cocoa powder is raw cacao that’s been roasted at high temperatures. Roasting changes the molecular structure of the cacao bean, reducing the enzyme content and lowering the overall nutritional value.

Leave a Reply

Your email address will not be published.


Rate this recipe: