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).

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.

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.