Prep 10 mins
Cooking 40 mins
Makes 16
Add a festive touch to your baking with these Santa Hat Protein Brownies, made using The Healthy Baker Protein Brownie Mix. Soft, chocolatey brownie rounds are topped with a smooth cream cheese frosting, fresh strawberries and marshmallows to create a fun and delicious Christmas treat.
Delivering 10g of protein per serve, these brownies are perfect for holiday entertaining, kids’ Christmas parties or adding something special to the festive dessert table. Easy to prepare and beautifully presented, they’re a playful way to enjoy a classic brownie with a seasonal twist.
Preheat oven to 180C conventional or 160C fan-forced. Grease a 20cm square baking tin (5cm deep) and line with baking paper, extending over two sides for easy lift.
Place Protein Brownie Mix, eggs, water and canola oil in a medium bowl. Mix with an electric mixer on low speed for 1 minute until combined, scrape down the bowl, then mix on medium speed for 1 minute until smooth.
Pour batter into the prepared tin and smooth the top.
Bake for about 35-45 minutes, or until the centre is just set and a skewer inserted comes out with a few moist crumbs.
Cool in the tin for 30 minutes, then lift out to a wire rack to cool completely. Transfer to a board and use a 3.5cm cookie cutter to cut out 16 rounds. Place rounds on a serving plate.
Add cream cheese and icing sugar to a bowl and mix until smooth. Transfer to a piping bag fitted with a 5mm nozzle. Pipe mixture onto brownies to cover and top with a strawberry. Pipe a small dot on each strawberry and top with a halved marshmallow. Serve.
TIP: For a fudgier centre, remove from the oven when the middle still has a slight wobble; for a cakier texture, bake a little longer.
