Preheat your oven to 180 degrees (celcius).
Mix the butter, sugar, salt and cocoa powder in a heatproof bowl.
Add enough water to a medium saucepan so that itis 1 to 2 inches deep. Heat water until barely simmering.
Rest your bowl (with butter, sugar, cocoa, salt)over the pan, but don’t let the bottom of the bowl touch the water. Melt themixture gently over the pan of boiling water, stirring. This is called a bain marie. Once the mixture is completely melted, leave tocool.
Once cooled, add the eggs, flour and vanilla.(It’s important not to add the eggs to a hot mixture, otherwise we would havescrambled eggs…)
Stir in your chopped chocolate and candied peel.
The batter should be fairly thick at this stage.Transfer to a greased tin, and bake for approx. 25 mins.
DO NOT TOUCH YET! Leave to cool, and then putthe brownies in the fridge to set.
When the brownies are set, take them out of thetin and cut into triangles. They’ll be SO much easier to cut having been in thefridge!
Meanwhile, mix the icing sugar with enough waterto make a thick icing. You could even add some food colouring if you like!
Drizzle or pipe the icing in a zigzag across thetriangles to look like tinsel. Add your sweets (I used M&Ms) for the baubles!
Leave the icing to set – and enjoy!!
Elena Zolotariov 
[…] Last but not least, IMLR alumna and SASiety founder, Hari Mountford contributed to this year’s Virtual Advent Calendar with a delicious fudge recipe we can vouch for (our Editor-in-Chief tried it!): Festive Christmas Tree Brownies. […]