200g unsalted lactose free butter cut into cubes, plus extra for greasing
100g lactose free dark chocolate, chopped
100g lactose free milk chocolate, chopped
3 large eggs
300g golden caster sugar
100g gluten free plain flour
50g cocoa powder
½ tsp mixed spice
9 sprigs rosemary
1 egg white
2 tbsp caster sugar
edible gold lustre spray
1-2 tsp icing sugar for dusting
few lactose free chocolate buttons
edible silver balls
Serves - 6
Grease and line a 20cm x 20cm brownie tin. Heat oven to 180C/160C fan/gas 4.
Put the lactose free butter and both types of lactose free chocolate in a heat proof bowl and either melt in the microwave (in 30 second bursts, stirring after each) or set over a pan of barely simmering water, stirring every now and then until the chocolate has melted.
Leave the lactose free chocolate and butter mixture to cool a little while you whisk the eggs and caster sugar in a large bowl using electric beaters.
Once the mixture is pale, fluffy and looks like it’s roughly doubled in volume, whisk in the melted lactose free chocolate.
Fold in the gluten free flour, cocoa powder and mixed spice until no pockets of gluten free flour remain then pour into your prepared tin. Level the top with a spatula and bake for 20-25 mins. The top should look set and shiny but should be a little wobbly if you gently jostle the tin.
Leave the brownie to cool completely in the tin then chill in the fridge until set. While the brownie cools brush the rosemary sprigs with egg white, dab off the excess with kitchen paper then dredge in caster sugar until well coated. Leave to dry on a wire rack.
Dust the chilled brownie with icing sugar to create a snowy surface and top with the crystalised rosemary sprigs into the surface at random intervals (cut the brownie into pieces and dust on icing sugar first, if you like).