If you have these once you’ll never look at another festive chocolate treat the same way again. Goodbye dry old Yule log, say hello to Mince Pie brownies!
For this recipe you’ll need: (makes 10 good size brownies or 12 smaller ones)
- A rectangular deep baking tray/metal roasting dish approx 10in long
- Large saucepan
- Wooden spoon
- 160g Unsalted butter
- 300g Light brown sugar
- 4 Eggs
- 75g Cocoa powder
- 150g Plain flour
- Mincemeat (approx 2 tbsp)
- 1 tsp Bicarbonate of soda
- 150g of dark chocolate or chocolate chips
To start, preheat your oven to 200 degrees you’ll need to heat your saucepan over a medium heat and melt your butter and sugar together.
Whilst the butter is melting sift together your flour, cocoa powder and bicarbonate of soda.
Add your flour mix to your melted butter and sugar over a low heat, stirring well to combine. You’ll have a very dry mix at this point but don’t worry.
Now add your eggs one at a time, beating well after each addition
Your mix should now be looking glossy and unctuous. To this lovely glossy mix add your chocolate stirring through completely and finally add your 2 tablespoons of mincemeat and combine to get a good even distribution.
Now pour your brownie mix into your pre-prepared foil lined baking tin and swirl through an additional spoonful of mincemeat on the top if you’re feeling fancy, before placing in the oven for approximately 15 minutes.
Tip: check from 10 minutes until done to your liking. If you like a gooey brownie 12-15 minutes will be your window, for a more set brownie give it around 17 minutes.
Allow to cool (if you can) and then cut into your preferred shape and size. If you’d like to add a bit of extra Christmas sparkle decorate your brownies with some finishing touches like water or fondant icing and some festive sprinkles.
Best enjoyed with friends and family and a festive drink (mulled wine or hot chocolate are my favourites!)
If you’re baking these as a gift they can be kept for up to 7 days in an air tight container, or frozen for up to a month (provided they’re double wrapped in greaseproof paper and cling film).