Santa brownie hats

Santa brownie hats


Makes 16


  • 150 g dark chocolate
  • 125 g unsalted butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups plain flour
  • 3/4 cup milk chocolate chips
  • 16 fresh strawberries
  • 300 ml thickened cream
  • 3 tbs caster sugar


Preheat oven to 180°C (160°C fan-forced). Grease and line a 18cm x 28cm slice tray with baking paper. Place the butter and chocolate into a microwave-safe bowl. Heat in 30 second bursts for 3-4 minutes (until melted), stirring with a dry metal spoon between each burst. Add the brown sugar and mix until combined. Allow the chocolate mixture to cool slightly.

Beat the eggs in a separate bowl until light and fluffy. Add the eggs and vanilla extract to the chocolate mixture and whisk together well. Add the plain flour and the milk chocolate chips and fold through gently. Pour the mixture into the prepared tin and bake for 25 minutes or until a skewer inserted into the middle comes out clean. Set the brownie aside to cool and then place into the fridge for at least 3 hours (preferably overnight).

Remove the brownie from the fridge and use a round shaped cutter to cut out circles.

Wash, dry and hull the strawberries and add one to the top of each brownie circle.

Whip the thickened cream and caster sugar with beaters on high until stiff peaks form. Place the whipped cream into a piping bag (or a resealable bag with the end snipped off), and pipe around the edges. Then pipe a small dot on top of each strawberry.

Place the Santa brownie hats into an airtight container in the fridge until required.

Find related sweet Christmas recipes

Serving Suggestions


  • Save time by buying a boxed brownie mix from the supermarket.
  • It’s best to prepare the brownie the day before and place into the fridge overnight – this will make it easier to cut into circles.
  • If you don’t have a round cutter, you can always simply slice the brownie into squares.
  • The recipe will make 12-16 brownie hats, depending on the size of your cutter. 
  • This recipe was created by Lucy Mathieson for Kidspot.

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