Fudgy Choc Chunk Brownie Christmas Trees

• 200g 70% dark chocolate, coarsely chopped
• 400g milk chocolate, coarsely chopped 
• 160g unsalted butter, chopped
• 330g (1½ cups) CSR Brown Sugar
• 4 eggs 
• 100g (⅔ cup) White Wings Plain Flour, sifted
• 40g Dutch-process cocoa, sifted 
• 250g (2 punnets) raspberries
• 100g white chocolate, melted
• Sprinkles, sugar stars, chocolate stars to decorate 

1. Preheat oven to 180°C fan forced. Grease and line a 22cm round cake pan and a 20cm square cake pan with baking paper. 
2. Combine 200g dark chocolate, 200g milk chocolate and butter in a heatproof bowl over a saucepan of simmering water, stir until smooth. Set aside for 10 mins. 
3. Whisk sugar, eggs and a large pinch of salt in an electric mixer on high for 5 mins until fluffy. Add cooled chocolate mixture and stir until combined. Fold in flour and cocoa.
4. Divide mixture evenly among prepared tins. Scatter raspberries and rest of milk chocolate chunks. Bake for 25-30 mins, cool completely in tins.
5. Place brownies on a clean work surface. Cut round brownie into 8 wedges and square brownie into 16 portions, place on a lined baking tray. 
6. Drizzle with melted white chocolate, top with white chocolate stars and scatter with sprinkles to decorate. Place in fridge to set. Tie each brownie square with decorative ribbon to form a present. Divide brownie trees and brownie presents among gift boxes.

TIP:

Short on time? Use our Choc Chunk Brownie Mix following pack instructions then skip to step 5 the above recipe.