Our Favourite Christmas Recipes

Recently we were asked by Aldi to create some festive recipes. There are so many to choose from we couldn’t possibly pick just one so we decided we’d make two. Below you find the recipes to make Cherry Chocolate Brownies and Peanut Butter Brownies. All the ingredients were bought from our local Aldi. One of the recipes is from the Aldi website and the other is one of our own. Although both are brownie recipes there are slight differences between the two. 

Cherry and Chocolate Brownies
Serves: 18 people

Prep time: 20 minutes

Cooking time: 30 minutes


  • 300g Dark chocolate
  • 250g Unsalted Butter
  • 4 Eggs
  • 200g Unrefined light muscovado sugar 
  • 40g Cocoa powder
  • 70g Plain flour 
  • 200g Glacé cherries (roughly chopped)


  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • Grease a 25cm square tin.
  • Melt the chocolate and butter together in a bowl over a pan of simmering water.
  • Whisk the eggs and the sugar for 3 – 5 minutes (should be a caramel colour when ready)
  • Fold the melted chocolate mixture into the egg and sugar mixture
  • Sieve the Cocoa into a bowl, add the flour and the cherries and mix well so the cherries are covered evenly with flour. Mix the cherries and flour into the wet ingredients.
  • Pour into the prepared baking tray and cook for 30 minutes. You can cook them for a couple of extra minutes if needed.
  • Allow to cool in the tin.
  • Cut up and enjoy.
Peanut Butter Brownies
Serves: 12 people
Prep time: 15 minutes

Cooking time: 40 minutes

For the Brownie:
  • 150g x Salted butter
  • 100g x Dark chocolate
  • 100g x Milk chocolate
  • 200g x Caster sugar
  • 3 x Eggs
  • 200g x Self-raising flour
For the Topping:
  • 100g x Milk chocolate
  • 65g x Salted butter (at room temperature)
  • 125 g x Smooth peanut butter
  • 1 handful x Honey roasted peanuts
  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • Grease a 25cm square tin.
  • Melt the milk and dark chocolate and butter together in a bowl over a pan of simmering water.
  • Stir in the sugar and add the eggs 1 at a time.
  • Add the flour and mix to a batter.
  • Pour into the greased tin and bake in the oven for 15-18 minutes for a gooey brownie or 20-22 minutes for a more cakey brownie.
  • Allow the brownie to cool in the pan.
  • To make the ganache, gently melt the chocolate over simmering water.
  • Remove from the heat and whisk in the butter then add the peanut butter and whisk in to a smooth consistency, spread the ganache over the cooled brownie and sprinkle over the peanuts.
  • Chill in the fridge for 1 hour before cutting and serving

Although we didn’t make a ginger cake it is one of our favourites and we always make one nearer Christmas for when our relatives come to visit. Here is a recipe that you could try this Christmas. It would make a lovely alternative to traditional fruit Christmas Cakes and would make a lovely homemade gift.
Chocolate Ginger Cake

Serves: 10 people

Prep time: 15 minutes

Cooking time: 50 minutes

  • 50g Moser Roth 70% Dark Chocolate
  • 200g The Pantry Light Brown Soft Sugar
  • 225g The Pantry Plain Flour
  • 2 heaped tsp. The Pantry Baking Powder
  • 75g Greenvale Salted Butter
  • 200g Brooklea Low Fat Natural Yoghurt
  • 4 Medium Eggs
  • 25g Cocoa Powder 2 heaped tsp.
  • Stonemill Ground Ginger
  • 1 level tsp. Stonemill Cinnamon
  • Black Pepper
  • 1 x 20cm square cake tin

  • Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  • Line the base of the baking tin with some non-stick paper and lightly grease the sides.
  • Break up the chocolate and cut up the butter.
  • Put in a heatproof bowl and place over a pan of boiling water – make sure the bottom of the bowl doesn’t touch the water – until they are both melted.
  • Add the yoghurt to the mixture and allow to cool a little.
  • Put the flour, baking powder, spices and the cocoa powder in a bowl, add a few grindings of black pepper and mix well.
  • Whisk the eggs with the brown sugar until frothy.
  • Add the eggs and the chocolate mixture to the dry ingredients and fold together.
  • Pour into the prepared tin and bake for about 45 minutes, until firm to the touch.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
  • Cut into chunks and serve.
*We were sent vouchers to purchase ingredients and make the recipes mentioned*

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