Mince Pie Brownies
Fudgy, gooey very chocolatey brownies with an inside layer of mini mince pies. If you love brownies and you love mince pies then this is the ultimate festive recipe just for you!
Ingredients
- 200 g 70% dark chocolate finely chopped
- 200 g unsalted butter
- 3 large eggs or 4 medium eggs
- 150 g dark brown soft sugar
- 100 g caster sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 100 g plain flour
- 0.5 teaspoon salt
- 75 g cocoa powder
- 12 mini mince pies or 9 ordinary size mince pies
- icing sugar to decorate
Instructions
- Preheat oven to 180ºC / 160ºC Fan/ Gas 4/ 350ºF and line a square 20cm baking tin with baking parchment.
- In a saucepan set over a low heat melt together the chocolate and butter. Set aside.
- In a large mixing bowl add the eggs, caster sugar and brown sugar. Mix until light and frothy.
- Stir the vegetable oil into the melted chocolate.
- Pour the melted chocolate and vanilla extract into the large mixing bowl. Stir the ingredients together in large looping movements until the mixture is dark and combined.
- Add the flour, salt and cocoa powder to the mixing bowl and fold together very gently until you can no longer see white streaks of flour.
- Tip half of the mixture into the baking tin, smooth out until level then add a layer of 16 mini mince pies. Add the remaining brownie mixture on top of the mince pies and level with a spatula.
- Bake for 20 mins. Checking for doneness after 15 mins. A skewer inserted into the brownies should not be wet but won't come out clean.
- Leave to completely cool in the tin before turning out and cutting into 16 slices.
Video
Notes
- If you can't find mini mince pies you can use 9 regular size mince pies instead.
- Take care not to overmix when you get to the chocolate and flour steps.
- Do not overcook. Check for doneness after 15 minutes of baking.
- Storage: Mince Pie Brownies will keep for 4-5 days in an airtight container. Suitable for freezing up to 3 months.