This cute photo was posted on my facebook page, but there was no photo credit. If I track that down I’ll add it. And here is the original link. Thanks Daisy, these are incredibly cute! Everyone, head over there to see her original recipe. The recipe I cobbled together is below:
Okay, I’m just winging it here people. You can just use a box mix if you don’t want to make brownies from scratch. I suggest adding 12 oz of semi-sweet chocolate chips to any box mix to up the quality. If you make the recipe as written, let me know how it turns out for you.
Santa Hat Brownies
- Pan of Gooey Chocolate Walnut Brownies, cooled completely (recipe below)
- 30 strawberries, washed, hulled with tops cut off to make flat, hat shape
- Whipping cream (I’d use a Ready Whip style – real cream in a spray can – or you can whip up your own)
- About 1-1/2 inch circle cookie cutter
Cut 30 circles (or as many as you can get out of the pan). Add whipped cream, strawberry – cut-side down, and a small dollop of whipped cream on top
I would use the Chinese Take-Out containers for gift giving to keep them intact. Or take them on a platter to the office or a party to wow everyone. And I’d use the leftover brownie pieces as ice cream topping. You can freeze pieces in an airtight container for later use (no more than a week or so, or else they’ll be stale).
Gooey Chocolate Walnut Brownies
- 3 sticks plus 2 tbsps butter
- 12 ounces 60% Cacao Bittersweet Chips
- 6 eggs
- 1 3/4 cups sugar
- 1 tbsp pure vanilla extract
- 1 1/2 cups plus 2 tbsp unbleached flour
- 1 tsp salt
- 1 cup finely chopped walnuts
- 1 cup semisweet chocolate chips
13×9 baking dish, greased
large mixing bowl, double boiler*
Preheat the oven to 350 degrees F.
Melt the butter and 60% Cacao Bittersweet Chips together in double boiler (*I use a metal dish over a large saucepan, works great). In mixing bowl beat the eggs, sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add to the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the nuts and semisweet chocolate chips. Beat by hand to combine then scrape and pour the brownie mixture into baking dish. Bake for 25 t0 35 minutes. You want the top to be a paler brown, slightly cracked even, and the center gooey, not runny. They’ll continue to cook after you take them out, so don’t let them dry out in the oven. Check continuously from the 25 minute mark until the desired consistency. Makes 24 to 30 depending on how big you want them to be. They are quite rich, so you may want to go with the 30 cut.