Ah, Aardman. You lovely little studio. Arthur Christmas is one of my core favourite Christmas movies for so many reasons. My Arthur Christmas slippers are incredibly indulgent brownies with peppermint frosting dressed up to look like Arthur’s slippers from the film. Are you warm and cosy yet?
Contents
The Bake
As it has been a while since I created a brownie based recipe, I thought I’d make a festive themed batch for my Arthur Christmas inspired bake.
Arthur’s musical reindeer slippers play a big part in the film. They even get Arthur and co. out of a tight spot at one point. They are as much a character as they are a set of footwear.
Hence, I created my Arthur Christmas reindeer slippers inspired brownies!
A triple chocolate brownie, to be specific. As mentioned in my Wednesday brownie slab recipe, I like my brownies nice and rich. The best method to achieve a high quality gooey brownie is to make sure to use high percentage dark chocolate. At least 70%.
It doesn’t make the brownies taste bitter like the chocolate, so it’s important not to underestimate the power of the dark chocolate used in a brownie!
I first learned how to make delicious brownies through this Jane’s Patisserie basic brownie recipe – a recipe that has remained a firm favourite in my family house.
To bring a festive feel to my Arthur Christmas reindeer slippers shaped brownies, I frosted them with peppermint and chocolate ‘fur’ buttercream. I chose a peppermint flavour because it’s delicious with chocolate and isn’t overpowering like other forms of mint can be. Peppermint frosted brownies are a festive win.
Plus, it makes my Arthur Christmas slippers inspired brownies taste like candy canes!
You can’t get much more of a festive treat than candy canes.
As mentioned in my Hot Fuzz landscape cake and The Hobbit Bag End cake, the piping nozzle needed to create a fur effect is a multiple hole nozzle. A nozzle that is ideal for creating fur or grass effects so I would highly recommend getting one.
The great thing about this buttercream on these peppermint frosted brownies is that it doesn’t need to look super neat. Arthur’s slippers are so quirky and furry!
To decorate, I tempered chocolate antlers and M’n’M candy features.
I chose to decorate with multiple colours of chocolate candy because Arthur’s slippers light up and play Christmas music. I wanted to represent that in this joyous bake! You can use any candy you like for the features.
Tempering chocolate is so simple when using the microwave, which is just the method I used for the antlers on my Arthur Christmas slippers brownies. It just means that the antlers stay shiny and solid at room temperature, which is ideal for brownies.
To create the rounded shape of the brownies, I baked the mix in cake popsicle moulds.
They baked so well – remaining gooey in the centre but still solid enough to be removed from the moulds without any breakages! I used moulds similar to these (no affiliation) and found them to be just the ticket.
To finish, I filled the ‘foot holes’ of each slipper with Christmas themed sprinkles and sprayed the whole lot with edible glitter. Both of these things are optional, of course, but they give the brownies that extra festive vibe!
Top Tips
- Use at least 70% dark chocolate to achieve that indulgent chocolate flavour in your brownies. This tip is not to be underestimated!
- Make sure to fold all of the ingredients together gently. Be patient with it – the more time you give yourself, the better the texture your brownies will have.
- Feel free to swap out types of chocolate chunks to suit your tastes. Just make sure that the total adds up to 150g as this is provides a decent ratio of brownie to chocolate chunks.
- As the brownie mix is baking in the popsicle moulds instead of a standard square tray, they will bake considerably faster. If you’re really after that gooey centre, make sure to keep an eye on your brownies in regards to time spent in the oven.
- You can use any candy for the eyes – just make sure that the pieces aren’t too big.
- If peppermint isn’t your thing, by all means leave it out or swap it for a different festive natural flavouring or extract. If doing the latter, swap the extracts in equal parts. Stick with the measurement provided in my recipe. Alternatively, adjust according to taste seeing as the flavouring is in the buttercream, not the brownies.
This recipe is genuinely so simple and so much fun. Like my Home Alone pizza, these Arthur Christmas slippers shaped brownies are great to make with friends or young ones. Or, on your own. Either for yourself or as gifts. Whatever your motivation is for making these brownies, they make an excellent and indulgent Christmas treat. Enjoy!
Happy baking, happy eating!
The Recipe
Ingredients
Arthur Christmas slippers brownies:
- 100g [3.5 oz] dark chocolate at least 70%
- 100g [3.5 oz] unsalted butter
- 2 medium eggs
- 75g [¼ cup + 2 tbsp] light brown sugar
- 75g [¼ cup + 2 tbsp] caster sugar
- 50g [¼ cup + 1 tbsp] plain [all-purpose] flour
- 25g [3 tbsp + 2 tsp] cocoa powder
- 50g [1.75 oz] milk chocolate chunks/chips
- 50g [1.75 oz] dark chocolate chunks/chips
- 50g [1.75 oz] white chocolate chunks/chips
Buttercream:
- 150g [5.25 oz] unsalted butter
- 300g [2 cups + 1 tbsp] icing [confectioners] sugar
- ½ tsp peppermint extract
- 25g [1 oz] dark chocolate melted
Decoration:
- 50g [1.75 oz] dark chocolate
- Candy pieces in varying colours i.e. M’n’Ms.
- Christmas themed sprinkles optional
- Edible silver glitter optional
Serves: 12
Preparation time: 25 minutes
Baking time: 15 – 20 minutes
Decorating time: 40 minutes
Method
Arthur Christmas slippers brownie mix:
- Preheat your oven to 180°C [350°F] or 160°C fan. Very lightly grease your 12 cake popsicle moulds with butter. Set aside.
- Over a bain marie (bowl set over a pot of simmering hot water) or in the microwave in 30 second bursts (stirring in between), melt together the chocolate and butter until smooth. Set aside to cool to room temperature.
- In another bowl, sieve together the flour and cocoa powder. Set aside.
- Using an electric whisk, whisk together the sugar and eggs until light and doubled in size. This mix will be ready when pale and frothy, and a trail continues falling from the whisk for a few seconds when you lift the whisk out.
- When the chocolate mix has cooled to about room temperature, fold in the flour and cocoa powder until completely combined.
- Pour the egg and sugar mix over the chocolate mix and fold together gently. Do this by turning the mix in on itself in circular motions. This will take a few moments but be patient: you don’t want to knock out the air you just whisked in!
- Add in the chocolate chunks/chips and fold in briefly.
- Place your greased popsicle moulds onto a baking tray or two: this will make moving them easier.
- Spoon the mixture into your greased moulds. Brownies barely rise at all so you can fill the moulds up to about full capacity.
- Bake for 15 – 20 minutes, until your brownies are dry-looking on the top and a cocktail stick comes out nearly clean rather than covered in chocolate.
- Allow your brownies to cool in the moulds completely. Feel free to move the moulds onto a wire rack after about 10 minutes of cooling on the tray(s).
Buttercream:
- Melt the chocolate in a microwave in 20 second bursts, stirring in between. Set aside.
- In a large mixing bowl, beat the butter to loosen it a little.
- Beat in half of the sugar until completely combined, then beat in the other half.
- Add the melted chocolate and peppermint extract and beat in until smooth and minty.
- If needed, add a very small splash of milk to loosen the buttercream every so slightly.
- Once the brownies are completely cool, gently pop them out from their moulds.
- Spread a thin layer of buttercream over each one to create a crumb coat.
- Fill a piping bag or sandwich bag with the multi-hole nozzle in the end with the buttercream.
- Pipe your ‘fur’ on each brownie slipper, leaving a small gap in the centre where the foot would go. This doesn’t have to be neat! Arthur’s slippers are quirky and very furry.
- Fill the gaps with your festive Christmas sprinkles if using.
Decoration:
- To temper the chocolate antlers, put ⅔ of the dark chocolate into a microwaveable bowl. Microwave in 20 second bursts, stirring in between until completely melted.
- Break the remaining chocolate into the melted chocolate and stir in until melted. This brings the temperature down to working temperature. If needed, give the chocolate a 10 second blast in the microwave to make sure it is completely melted and stir again.
- Line a baking tray with baking parchment.
- Snip a very thin end off of a piping bag or sandwich bag and pour the chocolate in. Make sure to keep the open ends up!
- Pipe small antler shapes in the chocolate onto the baking parchment. Do this until you have used all of your chocolate up.
- Leave the chocolate to set at room temperature. This only takes a few moments!
- Press your chosen chocolate candy into the buttercream on your brownies – eyes and noses.
- Dab any remaining tempered chocolate onto the candy eyes to make the pupils.
- Once set, gently peel your favourite antlers from the baking parchment and set a pair into the buttercream of each brownie.
- Spray with edible silver glitter to finish.
These joyous and festive Arthur Christmas reindeer slippers shaped brownies are best eaten on the day, but will last for around 4 days. Enjoy!
The Film
In 2011, Aardman Animations released the sweetest, most wholesome Christmas film.
If you’re unaware of who Aardman Animations are, let me hit you with a few *little* titles that you may have heard of: Wallace and Gromit, Chicken Run, Flushed Away.
Predominantly known for their stop-motion animation work, Aardman Animations is a British cinematic institution. In fact, I think it’s fair to say that they are pioneers in the industry. Not just in the U.K., but globally.
Aardman Animations are responsible for a number of iconic animated characters.
The fact that they mostly use clay sculptures and spend years taking photographs of each miniscule movement (stop-motion animation) to create television and motion pictures is certainly something to admire.
It’s important to recognise the impact these filmmakers have had on the industry. This is evident by the names that are associated with their films in terms of cast. As the studio has progressed, their films have cast the top of the top when it comes to acting.
The likes of Kate Winslet, Hugh Jackman, Bill Nighy, Mel Gibson, Thandie Newton, and more have provided their voices to Aardman’s characters. Sir Ian McKellan voiced a maniacal toad in Flushed Away. Classic.
You can probably tell that I’m a big fan of Aardman Animations’ work.
When they released Arthur Christmas, I was more than ready for a festive piece made by this delightful studio.
This magical film is about the second son of the current Santa Claus: Arthur. He is quirky, giddy, full of Christmas spirit and a little peculiar (according to members of his family).
“Dear Arthur. What a puzzle.”
When a child’s gift has been left in the North Pole following Santa’s night of deliveries on Christmas Eve, it’s up to Arthur to remedy this mishap. His older brother, Steve, doesn’t see the point in delivering this gift. Despite the fact that Steve is banking on the fact that he is set to be the next Santa.
Santa is under the impression that Steve is right in his decision not to deliver the gift, so Arthur enlists the help of Grandsanta. They head out on Grandsanta’s former sleigh, alongside a very eager wrapping elf by the name of Bryonny.
Though the task itself is relatively straightforward, things do not go smoothly.
Arthur’s entire ethos means that he feels responsible for making sure no child is missed at Christmas.
This warming film was directed by Sarah Smith and Barry Cook, with Smith also as co-writer alongside Peter Baynham.
The Arthur Christmas cast is something to behold. When I mentioned earlier that the top of the top actors lend their voices to Aardman films, I meant it.
James McAvoy voiced Arthur. Jim Broadbent was Santa, with Imelda Staunton as Mrs Santa, Hugh Laurie as Steve, and Bill Nighy as Grandsanta. For Bryonny’s Scottish twang, Ashley Jensen stepped in her elf shoes.
There were also a whole host of acting talent lending their voices to smaller, yet still crucial parts, including Eva Longoria; Laura Linney, Andy Serkis, Jane Horrocks, Sanjeev Bhaskar, Robbie Cultrane, Marc Wootton, Dominic West, Michael Palin and Joan Cusack.
Ramona Marquez provided the voice for Gwen – the child who was the focal point of Arthur’s mission.
It’s a really lovely story and warms the cockles of my heart every year.
It’s usually the first Christmas film that I watch each December. Scratch that, I usually start my festive movie viewings from mid November.
I can’t help myself most years. When the festive feelings hit, that’s it for me.
Arthur Christmas also happens to be the source of my favourite version of Santa’s delivery method. Especially at the very end of the film. If you know, you know.
Recipe Card
Arthur Christmas Slippers | Peppermint Frosted Brownies
Ingredients
Arthur Christmas slippers brownies:
- 100 g [3.5 oz] dark chocolate at least 70%
- 100 g [3.5 oz] unsalted butter
- 2 medium eggs
- 75 g [¼ cup + 2 tbsp] light brown sugar
- 75 g [¼ cup + 2 tbsp] caster sugar
- 50 g [¼ cup + 1 tbsp] plain [all-purpose] flour
- 25 g [3 tbsp + 2 tsp] cocoa powder
- 50 g [1.75 oz] milk chocolate chunks/chips
- 50 g [1.75 oz] dark chocolate chunks/chips
- 50 g [1.75 oz] white chocolate chunks/chips
Buttercream:
- 150 g [5.25 oz] unsalted butter
- 300 g [2 cups + 1 tbsp] icing [confectioners] sugar
- ½ tsp peppermint extract
- 25 g [1 oz] dark chocolate melted
Decoration:
- 50 g [1.75 oz] dark chocolate
- Candy pieces in varying colours i.e. M’n’Ms.
- Christmas themed sprinkles optional
- Edible silver glitter optional
Instructions
Arthur Christmas slippers brownie mix:
- Preheat your oven to 180°C [350°F] or 160°C fan. Very lightly grease your 12 cake popsicle moulds with butter. Set aside.
- Over a bain marie (bowl set over a pot of simmering hot water) or in the microwave in 30 second bursts (stirring in between), melt together the chocolate and butter until smooth. Set aside to cool to room temperature.
- In another bowl, sieve together the flour and cocoa powder. Set aside.
- Using an electric whisk, whisk together the sugar and eggs until light and doubled in size. This mix will be ready when pale and frothy, and a trail continues falling from the whisk for a few seconds when you lift the whisk out.
- When the chocolate mix has cooled to about room temperature, fold in the flour and cocoa powder until completely combined.
- Pour the egg and sugar mix over the chocolate mix and fold together gently. Do this by turning the mix in on itself in circular motions. This will take a few moments but be patient: you don’t want to knock out the air you just whisked in!
- Add in the chocolate chunks/chips and fold in briefly.
- Place your greased popsicle moulds onto a baking tray or two: this will make moving them easier.
- Spoon the mixture into your greased moulds. Brownies barely rise at all so you can fill the moulds up to about full capacity.
- Bake for 15 – 20 minutes, until your brownies are dry-looking on the top and a cocktail stick comes out nearly clean rather than covered in chocolate.
- Allow your brownies to cool in the moulds completely. Feel free to move the moulds onto a wire rack after about 10 minutes of cooling on the tray(s).
Buttercream:
- Melt the chocolate in a microwave in 20 second bursts, stirring in between. Set aside.
- In a large mixing bowl, beat the butter to loosen it a little.
- Beat in half of the sugar until completely combined, then beat in the other half.
- Add the melted chocolate and peppermint extract and beat in until smooth and minty.
- If needed, add a very small splash of milk to loosen the buttercream every so slightly.
- Once the brownies are completely cool, gently pop them out from their moulds.
- Spread a thin layer of buttercream over each one to create a crumb coat.
- Fill a piping bag or sandwich bag with the multi-hole nozzle in the end with the buttercream.
- Pipe your ‘fur’ on each brownie slipper, leaving a small gap in the centre where the foot would go. This doesn’t have to be neat! Arthur’s slippers are quirky and very furry.
- Fill the gaps with your festive Christmas sprinkles if using.
Decoration:
- To temper the chocolate antlers, put ⅔ of the dark chocolate into a microwaveable bowl. Microwave in 20 second bursts, stirring in between until completely melted.
- Break the remaining chocolate into the melted chocolate and stir in until melted. This brings the temperature down to working temperature. If needed, give the chocolate a 10 second blast in the microwave to make sure it is completely melted and stir again.
- Line a baking tray with baking parchment.
- Snip a very thin end off of a piping bag or sandwich bag and pour the chocolate in. Make sure to keep the open ends up!
- Pipe small antler shapes in the chocolate onto the baking parchment. Do this until you have used all of your chocolate up.
- Leave the chocolate to set at room temperature. This only takes a few moments!
- Press your chosen chocolate candy into the buttercream on your brownies – eyes and noses.
- Dab any remaining tempered chocolate onto the candy eyes to make the pupils.
- Once set, gently peel your favourite antlers from the baking parchment and set a pair into the buttercream of each brownie.
- Spray with edible silver glitter to finish.
Notes
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[…] are always a win, in my opinion. Whatever form they come in. See my Wednesday brownie slab and my Arthur Christmas brownie slippers for further […]
[…] that has read my Arthur Christmas inspired brownie recipe will know how much I admire Aardman Animations. This studio is a British film […]