Christmas cake...it's one of those things that usually only shows itself once a year, but after eating it for days it tends to lose it's appeal.

Now don't get me wrong...I love a good Christmas cake but there's only so much one can eat! So what to do when everyone runs in the other direction when you serve up another dessert of warmed up Christmas cake and custard.

These Boozy Christmas Brownies are the answer.

They use up leftover Christmas Cake and are the bomb!

But if you're wondering if it's worth the effort to 'recycle' Christmas cake, I'll share a little story with you...

To set the scene, when I bake I get anyone and everyone to taste test for me and tell me what they think.

My husband has had to taste A LOT of my recipes over time. You would think that's a good thing for him...but I've gotta say...It's turned him into quite the connoissuer!

I can usually decipher if he likes something after I ask him a bazillion questions, but I know when I'm on to a winner when he actually take the time to comment on one of my posts (this has only ever happened once!)

But here it is...in writing. And trust me, he is a tough critic. I even had to check I was so surprised 🤣 

So there you have it...I have written proof that these Boozy Christmas Cake Brownies are definitely worth it, and trust me...no one will run the other direction once they've tasted them!

Boozy Christmas Cake Brownies

Bake time: 25 - 30 minutes

Ingredients

• 300g leftover Christmas cake crumbled
• 2 tablespoons brandy, whiskey or your chosen alcohol, or orange juice
• 200g unsalted butter, room temperature
• 330g dark chocolate, chopped
• 200g caster sugar
• 3 large eggs
• ½ teaspoon salt
• 35g cocoa powder (Dutch processed cocoa powder gives the best flavour)
• 30g plain flour 

Equipment

• Square baking tin 20cm x 20cm or 15cm x 23cm slice tin
• Baking paper
• Large saucepan
• Whisk
• Sieve
• Rubber spatula
• Medium bowl 

Method

1. Preheat oven 180°C/160°C and grease and line baking tin.
2. Sprinkle the alcohol over the crumbled Christmas cake, mix through and set aside.
3. In a medium mixing bowl, whisk the eggs with the sugar and set aside.
4. Place the butter in a large saucepan and heat on low heat until melted. Remove from the heat and add the chocolate and salt. Make sure the chocolate is submerged in the butter then leave to sit for 3 – 4 minutes. Use a whisk to combine the mixture until smooth.
5. Add the sugar and egg mixture to the butter and chocolate in the saucepan and combine until smooth.
6. Sift the cocoa and flour over the mixture and mix until combined.
7. Add the crumbled Christmas cake and fold through using a rubber spatula or mixing spoon until the cake has been distributed evenly.
8. Pour the mixture into the prepared tin and spread out until the surface is level.
9. Bake for 25 - 30 minutes, or until there are just a few fine cracks around the surface of the inside edge of the brownie.  
10. Cool completely in the tin before removing and cutting into squares. If you want sharp cuts, then refrigerate before cutting.
11. Serve at room temperature.

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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