Christmas Brownies Recipe (cosmic brownies)
Brownies are perfect all year round, but these are special brownies, for the most wonderful time of the year! They are dense, fudgy brownies, flavoured with classic xmas spices and clementines, topped with a thick, shiny ganache, and some fun festive sprinkles. Like, a cosmic christmas brownie.

What makes these brownies festive?
For starters, they look super festive, but really, it’s the clementine zest that adds a fresh zesty flavour, chocolate and orange is such a xmas flavour to me, so I felt it fit perfectly here. The other thing is the spices, cinnamon, nutmeg and cardamom add a rich spiced flavour, that works so well with the chocolate.

Ingredient Notes
The ingredients that go into these delicious Christmas Brownies
Butter – provides moisture and fat, while making the brownies super fudgy and adds a lot of flavour
Chocolate – adds so much flavour, depth and helps to get that crackly top
Eggs – binds the brownies together, makes them fudgy and helps us achieve a shiny top
Caster Sugar – of course! To sweeten the brownies
Light Brown Sugar – will sweeten the brownies and add some chew
Espresso Powder or Instant Coffee – adds so much flavour and richness
Ground Cinnamon, Cardamom & Nutmeg – they add so much flavour and warmth
Clementine Zest – for that classic chocolate orange christmas flavour
Salt – balances everything out and enhances all of the flavours
Vanilla Paste or Vanilla Extract – adds so much flavour, depth and that classic vanilla smell
Plain Flour – is the perfect base for these brownies
Cocoa Powder – adds so much flavour, depth and that classic chocolate taste
Ganache Topping Ingredients
Double or Heavy Cream – is the base for this ganache
Chocolate – duh! This is a chocolate ganache of course
Butter – will make the ganache thick and shiny
Vanilla Paste or Vanilla Extract – adds so much flavour, depth and that classic vanilla smell
Salt – balances everything out and enhances the chocolate flavour
Sprinkles – will add some colour and festive flair

How to make Christmas Brownies – step by step
- Preheat an oven to 175 celsius / 350 fahrenheit / gas mark 4.
- Melt the butter and chocolate together in a saucepan, on a low heat (or in the microwave, in a microwave safe bowl).
- In a large bowl, add in the sugars, spices and clementine zest and rub together with the pads of your fingers.
- Then, crack in the eggs and whisk with a hand mixer, stand mixer or whisk, for around 5 minutes or until the mixture is light, pale and fluffy.
- Now, pour the cooled butter and chocolate mixture into the egg mixture and fold in gently.
- Finally, sift in the flour and cocoa powder, and combine. Being very careful not to overmix!
- Pour the brownie batter into a lined 9×9 inch baking pan and bake for 20 – 25 minutes. To check when the brownies are done, insert a toothpick into the centre, it should have a few crumbs on it.
- To make the ganache, pour the cream into a small saucepan and add the chocolate, vanilla and salt. Cook on a low heat, stirring frequently, until the chocolate has melted and the ganache is shiny!
- Once the brownies are baked and at room temperature, pour over the ganache and smooth evenly, then top with the sprinkles.
- Place the brownies into the fridge to set for 1 hour or at room temp for 2 hours.
- Finally, use a sharp knife to cut the brownies into 16 squares and enjoy!

What is a Cosmic Brownie made of?
Cosmic brownies are a rich, fudgy brownie, topped with a shiny chocolate frosting, similar to ganache but more like a fudge sauce than a ganache. Then, the brownies are topped with some fun, colourful and crisp sprinkles, as a finishing touch. They are super dense, but soft and moist at the same time, and the chocolate topping adds another layer of richness and depth.
What is the secret of a fudgy brownie?
The secret to a fudgy brownie is having a higher fat to flour ratio, in this case butter, chocolate and the egg yolk in the eggs, are more than the flour and cocoa powder. This makes the fudgiest brownies!

How to store these Christmas Brownies?
Store these brownies in an airtight container or tin, once the ganache has fully set, stored at room temperature and they should last for about 3 days. Or, store in the fridge for a chewer brownie experience, and they will last for around a week.
Tips and Tricks – Christmas Brownies Recipe
- Use a Toothpick – to check when the brownies are done, it should have a few crumbs on it
- Store the Brownies – in a airtight container or tin, once the ganache has fully set and store at room temperature, they should last for about 3 days
- Use Dutch Processed Cocoa – for the best flavour profile and chocolate taste
- If you don’t like cinnamon, cardamom or nutmeg – simply leave it out!
- To cut the brownies – use a sharp knife and clean it in between cuts, for a professional look
- The recipe video is on my Tik Tok and IG – please tag @aceofspoons_ if you make this recipe


Christmas Brownies Recipe (cosmic brownies)
Equipment
- 9×9 inch square baking pan
- Large bowl
- Whisk
- Small saucepan
Ingredients
Brownie Ingredients
- 150 g butter 10.5 tbsp
- 150 g dark chocolate 5.5 oz
- 200 g caster sugar 1 cup
- 100 g light brown sugar 1/2 cup
- 3 eggs
- 1/4 tsp salt
- 1/2 tsp espresso powder (or instant coffee, diluted in 2 tbsp of water)
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- zest of 2 clementines
- 120 g plain flour 1 cup
- 60 g cocoa powder 1/4 cup
Ganache Ingredients
- 150 ml double cream 5.5 oz
- 150 g semi-sweet chocolate (or you could use half milk and dark chocolate) 5.5 oz
- 2 tbsp butter
- 1 tsp vanilla extract
- a sprinkle of flaky salt
- Sprinkles to top the brownies
Instructions
- Preheat an oven to 175 celsius / 350 fahrenheit / gas mark 4.
- Melt the butter and chocolate together in a saucepan, on a low heat (or in the microwave, in a microwave safe bowl).
- In a large bowl, add in the sugars, spices and clementine zest and rub together with the pads of your fingers.
- Then, crack in the eggs and whisk with a hand mixer, stand mixer or whisk, for around 5 minutes or until the mixture is light, pale and fluffy.
- Now, pour the cooled butter and chocolate mixture into the egg mixture and fold in gently.
- Finally, sift in the flour and cocoa powder, and combine. Being very careful not to overmix!
- Pour the brownie batter into a lined 9×9 inch baking pan and bake for 20 – 25 minutes. To check when the brownies are done, insert a toothpick into the centre, it should have a few crumbs on it.
- To make the ganache, pour the cream into a small saucepan and add the chocolate, vanilla and salt. Cook on a low heat, stirring frequently, until the chocolate has melted and the ganache is shiny!
- Once the brownies are baked and at room temperature, pour over the ganache and smooth evenly, then top with the sprinkles.
- Place the brownies into the fridge to set for 1 hour or at room temp for 2 hours.
- Finally, use a sharp knife to cut the brownies into 16 squares and enjoy!
Notes
- Use a Toothpick – to check when the brownies are done, it should have a few crumbs on it
- Store the Brownies – in a airtight container or tin, once the ganache has fully set and store at room temperature, they should last for about 3 days
- Use Dutch Processed Cocoa – for the best flavour profile and chocolate taste
- If you don’t like cinnamon, cardamom or nutmeg – simply leave it out!
- To cut the brownies – use a sharp knife and clean it in between cuts, for a professional look
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