1 box Simple Mills Chocolate Muffin and Cake Mix
1 tbsp vanilla extract
6 tbsp unslated butter
150g cup coconut sugar
1 container vanilla frosting 2 tbsp ceremonial grade matacha tea powder
2 tbsp naturally dyed sprinkles
1 box of mini candy canes
Heat oven to 375 F / 190C (170C Fan) for denser brownies. Melt butter and allow to cool until lukewarm.
Whisk eggs, melted butter and vanilla in a large bowl. Add sugar and chocolate muffin mix; whisk until well blended.
Spread mix evenly into a large greased brownie pan.
Cook for 20 minutes, cool in pan for at least 15-20 minutes before cutting into small triangles (Christmas tree shaped).
Remove from pan gently with a spatula and place onto a separate plate.
Next, combine matcha powder into vanilla frosting and mix thoroughly until all powder is blended and the frosting has a light green hue.
Spoon the frosting into a small ziploc bag and cut off the tip. Gently squeeze the frosting through the hole in the bag and make designs on each tree-shaped brownie.
Top the frosting with broken candy canes and gently place one small candy cane into the bottom of each brownie tree for a Christmas tree stump.
Serve and enjoy!