Santa Hats


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• 220 g unsalted butter
• 200 g dark chocolate
• 1 1/2 cups brown sugar
• 1 1/4 cups plain flour
• 1/3 cup cocoa
• 1/2 tsp baking powder
• 4 eggs
• 125 g cream cheese
• 1/4 cup icing sugar
• 24 fresh strawberries
• 12 mini marshmallows

1. Preheat oven to 170C. Grease and line a 24cm x 30cm shallow baking tray.
2. Melt butter and chocolate together in a saucepan. Allow to cool slightly. In a bowl, combine brown sugar, flour, cocoa, baking powder and eggs. Add melted chocolate and butter and mix well. Pour into prepared tin, smooth out evenly, and bake for 25 minutes.
3. Using handheld beaters or a stand mixer, beat cream cheese and icing sugar until smooth. Spoon into a piping bag or zip-lock bag and snip the end.
4 Wash strawberries and slice off stalk end. Halve marshmallows. Use a small scone cutter to cut 3.5cm rounds from the brownie. Pipe on some cream cheese icing. Top with a strawberry. Pipe a dot of icing onto the top of the strawberry and press on a marshmallow halve.