Christmas · Chronic Illness

Blogmas Day 23 – Free From Christmas Cooking

It seems there are more options than ever for us free from eaters this christmas, with shops selling not only gluten free christmas cake, pudding and mince pies, but yule logs, luxury biscuit selections, panettone, and some gluten free gingerbread house kits have also become available. It’s nice to be able to join in with the festivities without having to bake all of your own gluten free food but it’s still fun to do a little baking. This is my simple, spoonie friendly, gluten free festive recipe, that is sure to please all. I present to you, my millionaire brownies, with a christmas twist!

(After a slight incident that involved causing a fracture as I tried to relocate my shoulder, I’ve had to simplify the recipe even more, but will include links to full brownie and caramel recipes, should you want to make this entirely from scratch!)


  • 2 eggs
  • 15ml milk (lactose or any dairy free milk works too)
  • 45g melted butter (again, dairy free is fine)
  • 1 pack of gluten free brownie mix
  • 397g can of Carnation caramel
  • 300g milk chocolate (any normal or dairy free works fine)
  • 3 candy canes
  • 1 tube of red, and 1 of green, writing icing
  • At least 1 tube of colourful edible glitter
  • 1 bottle of red and green sprinkles (I used Asda’s own Holly & Berry sprinkles mix)

You’re going to need a large bowl, handheld/standard whisk, plastic spatula, greaseproof paper, a 30cmx21cm baking tin, a microwave safe jug/bowl, and a christmas tree shaped biscuit cutter. 

Preheat your oven to 180c/ 350f/160c fan/gas mark 4 and line your baking tin with the greaseproof paper, before melting your butter and whisking your eggs.

Place your brownie mix, eggs, milk and melted butter into the large bowl and whisk until fully combined, remembering to scrape the sides of the bowl, before pouring the mixture into your lined baking tin. Make sure it’s evenly spread out across the whole of the tin, it will look like there isn’t very much in the tin but you’ve still got two more layers to add later! Then pop this into the oven and leave to bake for 12 minutes.

Once the brownie is ready, take the tin out of the oven and leave to cool. Don’t remove the brownie from the tin as you’ll leave it in there until it’s fully constructed and set. If you’re short on time, or just impatient, pop the tin into the freezer to make the cooling quicker.

When your brownie layer is completely cooled, take your caramel and a plastic spatula, and spread an even layer of the caramel on top of the brownie. You don’t want in to be too thick or you’ll not be able to slice the final product very well, and the 397g should fit the 30cmx21cm tray perfectly. Put the tray into the freezer or fridge and allow to set for at least an hour.

The caramel layer is on

Just before you’re ready to take the tin back out of the fridge or freezer, snap your milk chocolate into small pieces and put them into a microwave safe bowl or jug. Microwave your chocolate for 30 seconds at a time, stirring in between, until fully melted and creamy.

Sneaky mug of mulled wine seems to have popped up in this photo!

Spread an even and smooth layer of chocolate on top of your caramel layer, making sure you spread it out to each corner of the tin. It’s now time to add the christmas touch!


Make sure there’s no chocolate on your hands before you begin to decorate. Estimate where you’ll slice the final product and make sure there’s enough room for one tree in each slice, mine made 8, I would normally cut this into smaller squares but as it’s for a Christmas treat, I made them slightly bigger. Place your tree shaped cutter into the chocolate, lightly, and sprinkle all of inside of it with any coloured edible glitter you’ve chosen. Once you’ve marked out all of your trees, use your writing icing to make ‘christmas lights’ across each one, before you cover as much of your tree as you like with your sprinkles. I also used 8 golden ball decorations for putting at the top of each tree. Once each is decorated, pop this into the fridge.

Leave the tray in the fridge for as long as possible, at least over 2 hours. Getting clean slices can be a little tricky so leave the tray out for ten minutes before you slice your brownies. Rinse a long knife until very hot water and cut lengthways done the entire tray, repeat the rinsing, and remove any bits of brownie or caramel from the knife, in between slicing and you should get even pieces without cracking the chocolate.

Remove each slice from the tray and stick a small piece of candy cane into the chocolate/caramel layers, to serve as the trunk of your tree.

These will keep well in the fridge for at least five days, although they never seem to make it that long in this house.

Click here for a gluten free brownie recipe, and here for a caramel recipe, should you want to make the whole thing from scratch. It honestly doesn’t make much taste difference if you use a brownie mix and tin of caramel though, so don’t worry.

I hope you give these a try, you will absolutely not regret it once you take a bit of the millionaire brownies. Let me know how it goes or if you have any questions!

Amie xxx

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