An Optimistic Advent Calendar - Day 8

Ding Dong Merrily on High! Welcome to day 8 of 'An Optimistic Advent Calendar'. From now until the 24th, I'll be bringing you a daily dose of Christmas cheer by sharing all sorts of festive makes and bakes, things to see and do and of course, lots of pretty pictures - all served up with an extra handful of seasonal sparkle. So pop back tomorrow for another look.

Looking for a dessert for the big day? I've got just the thing.

Snowy Christmas Brownies

140g of butter

185g of caster sugar

2 large eggs

40g of cocoa powder (I use Cadbury's Bournville)

55g self raising flour

55g chocolate chips (optional, but I like to use white chocolate chips)

Icing sugar (for dusting)

Preheat your oven to 180 degrees (160 degrees in fan assisted ovens)

Cream the butter and sugar together then add the eggs and stir until the mixture is smooth. One by one, add the cocoa powder, self raising flour and, if you choose, the chocolate chips. The final mixture should be fairly runny and have a shiny, dark colour.

Grease a square baking tin and line the bottom with baking paper. Pour in the mixture, making sure it reaches all the corners and sits level. Then pop in the oven.

TOP TIP: These brownies should be flaky on top and chewy in the middle so it's important to get the bake just right. The classic way to check if a cake is cooked is to stick a skewer in it and see if it comes out clean. Your brownies need to come out of the oven when there is still a little bit of batter left on the skewer. I put them in for around 30 minutes, but every oven is different, so if you think they're done after 25, take them out. If they still seem raw in the middle but they're starting to dry out on top, cover them in tinfoil and continue to bake for a few more minutes.

And for a Christmas-y spin ... I cut out some tiny stars from a sheet of paper, arranged them on top of the brownies then sprinkled on some icing sugar.

Serve them warm with a drizzle of cream. MWAH!