Ingredients

Step by step

1. To make the brownies, heat the oven to 190°C, fan 170°C, gas 5. Grease and line a 20 x 30cm baking tray, 5cm deep.
2. Gently heat the butter, sugar, syrup, orange zest and spices in a saucepan until liquid. Mix well. Take off the heat and mix in the chocolate.
3. Add the eggs and whisk until smooth. Whisk in the flour but do not over-mix. Pour the mix into the tin and bake for 25 minutes. The brownies will be very soft but don’t be tempted to bake for longer. Cool in the tin, then chill in the fridge.
4. To make the brandy butter balls, cream the butter and icing sugar until very light and fluffy. Gradually add the brandy. Scoop blobs of the very soft brandy butter onto a lined tray using a teaspoon (you’ll get about 18) and freeze for 1 hour or until firm.
5. Swiftly roll the brandy butter blobs into balls and chill in the fridge. Melt the white chocolate in a small bowl over very hot water. Take off the heat and leave to cool for 20 minutes.
6. Roll the brandy butter balls in the chocolate to coat and chill for 10 minutes on the lined tray. Add a second layer of chocolate, letting the excess drip off before plunging them into the icing sugar. They will look like mini snowballs. Store in an airtight container, on a layer of icing sugar, in the fridge until 30 minutes before serving.
7. Cut the brownies into 12 squares, then cut each one diagonally into triangles. Stack the brownies to form a Christmas tree-shaped tower on a heatproof platter or plate, preferably with a lip to catch the brandy, about an hour before serving.
8. Remove the brandy balls from the fridge 30 minutes before serving and dot them around the brownie stack. Dust the tower with icing sugar.
9. To serve, place the tower of brownies on a board or tray on the table. Warm the brandy in a small pan. Light carefully and pour over the tower, taking care not to spill any. Allow the flames to burn out completely.