Christmas Chocolate Brownies.

Featured Cook: Judith from South Africa


  • 1.4 cup butter
  • 2 large eggs
  • 1 cup treacle sugar
  • 1 teaspoon vanilla essence
  • Nutella Hazelnut spread
  • Pecan nuts
  • 1 cup flour
  • 1.2 cup cocoa powder
  • 1teaspoon baking powder
  • Pinch salt


  1. Melt butter in the microwave and mix together with eggs, treacle sugar and vanilla essence.
  2. Mix together – add 2 table spoons of Nutella Hazelnut spread.
  3. Sift all dry ingredients together and mix in the cocoa and flour.
  4. Then add all ingredients together until it’s a sticky fudgy paste.
  5. Oil a standard baking tray and smooth out the paste onto the tray.
  6. Add your pecan nuts on top of mixture.
  7. Bake at 180 degrees C for twenty minutes.

To check if it is baked take the edge of a flat knife and pierce the centre.  If nothing sticks to the knife it is fully baked and must be removed from the oven.


  1. Bring to boil cup of milk 125 g of butter.
  2. Add cup of icing sugar and 1.4 cup of cocoa.
  3. Mix this mixture into hot mixture fast – let it simmer on low heat until sticky.
  4. As you remove dish from oven after baking your syrup icing should be ready.
  5. Pour icing evenly over baked brownies and let it stand to cool off.
  6. Sift a tea spoon of icing sugar over baked and syrup brownies for snowy look.


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