Chocolate Brownies

1. Preheat oven to 170^oC. Mix and sift the Prima Plain Flour, baking powder and cocoa powder. Set aside..
2. In a mixing bowl, cream butter and sugar together at medium speed until light and fluffy.
3. Turn the speed to low and gradually add in the eggs. Stir in the flour mixture and melted chocolate.
4. Lastly add in the chopped walnuts..
5. Divide the batter into half and pour into two 8” x 6” cake pan and bake for 30 minutes. Let it cool before removing it from the cake pan..

Royal Icing

1. In a clean and oil free mixing bowl, mix icing sugar, meringue powder and salt on low speed to combine
2. Pour in water and mix on low to combine. Scrap down the side of the mixing bowl and beat on medium speed for 3 – 5 minutes until it turns white and thick.
3. Divide and colour the icing accordingly with desired colours. Use an air tight container to store the icing for up to a week in the fridge if not using immediately.
4. Let it dry for a couple of hours before serving.

Assemble

1. Cut triangles out from the sheet of brownie.
2. Break off the hook part of the mini candy cane. Stick the candy cane stick on one end of the brownies triangles.
3. Pipe the colored royal icing in zig zag lines across the brownies triangles.
4. Let the icing dry for 20 minutes and sprinkle a generous amount of sprinkles on the surface of the brownies. Press very lightly for sprinkles to set on the icing.