By Nicole Snelling



  • 1 box Golden Cloud chocolate cake mix
  • 300ml water or coffee (made with 1 heaped teaspoon of instant coffee and left to cool for 15 minutes)
  • 2 large eggs
  • 80g Beacon Midnight velvet chocolate, chopped
To decorate:
  • 1 Cup green butter icing
  • Jelly Tots
  • 1 packet of Beacon sweets of your choice


  1. Preheat the oven to 180 C.
  2. Generously grease and lightly flour a sheet/rectangular cake tin. When using a non-stick cooking spray, ensure that the pan is sprayed well.
  3. Empty the cake mix into a medium sized mixing bowl.
  4. Mix the liquids and eggs together and add to the premix.
  5. Using a spatula, blend until the ingredients are just combined.
  6. Mix with an electric beater for 2 minutes (on high speed). Ensure that all the dry ingredients are mixed into the batter, by scraping off the sides of the bowl during mixing. Fold in the chopped chocolate.
  7. Pour the mixture into the grasped pan and bake for 25-30 minutes, or until skewer comes out clean when inserted through the center.
  8. Remove from the oven and allow the brownie to cool in the pan for 10. Minutes, then remove from the pan and cool completely.
  9. Stack the brownies into a Christmas tree shape and decorate with Jelly tots and Beacon sweets of your choice.

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