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Mince pie brownies cut into slices

Mince pie brownies

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(14 ratings)

Prep: 35 mins Cook: 30 mins

Easy

Makes 16

Combine two favourites in this clever mash-up of brownies and mince pies. These sweet treats will prove a big hit throughout the festive season

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal354
  • fat19g
  • saturates11g
  • carbs40g
  • sugars29g
  • fibre2g
  • protein4g
  • salt0.1g
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Ingredients

  • 185g unsalted butter, cubed
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 185g high-quality dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 85g plain flour
  • 40g cocoa powder
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 275g golden caster sugar
  • 6 mince pies or 9-12 mini mince pies
  • icing sugar, for dusting

Method

  1. Melt the butter and chocolate in a medium bowl, either in a microwave – cooking for 1 min on High, then stirring and continuing to heat in 20-second blasts – or by setting the bowl over a pan of simmering water and stirring occasionally. Once melted, leave the mixture to cool.

  2. Heat the oven to 180C/160C fan/gas 4. Line the base of a shallow 20cm square tin with non-stick baking parchment. Sieve the flour and cocoa into a medium bowl. Whisk the eggs and sugar with an electric mixer on maximum speed until thick and creamy, about 3-8 mins, or when the mixture runs off the beaters and leaves a trail for a second or two.

  3. Pour in the cooled chocolate mixture, then fold together with a rubber spatula in a figure of eight, moving the bowl round until the mixture is a mottled dark brown. Be gentle so you don’t knock out the air.

  4. Sift in the cocoa and flour mixture and continue gently folding. The mixture will look dry and dusty, then fudgy. Stop just before you feel you should, as you don’t want to overmix it.

  5. Spoon a little mixture into the prepared tin, then add the mince pies, leaving them whole. Scrape over the rest of the mixture, gently easing it between and over the pies. Level the top. Put in the oven for 25 mins. If the brownie mixture is very wobbly in the middle, it’s not quite done, so bake for another 5 -10 mins, or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven and leave to cool in the tin. Dust with icing sugar. Cut into quarters, then cut each quarter into four squares. Will keep in an airtight container for a week and in the freezer for up to a month.

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Comments, questions and tips

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EMMCL
23rd Jan, 2019
4.05
I bake a lot and my oven usually cooks to the timings and temperature in recipes and I see other comments highlight the same issue. The brownies had the papery crust and were coming away from the sides of the tin so disappointing to find the middle practically raw after 25 minutes. They still tasted good but needed a spoon to eat them.
denise
26th Dec, 2018
5.05
Great brownie recipe. Really yummy
Louise Cantrill's picture
Louise Cantrill
16th Dec, 2018
5.05
Absolutely perfect. It’s an unusual combination but making them again very soon, yummy.
valeriebott
14th Nov, 2018
5.05
It wasn’t cooked after 30 minutes, family still ate them but I will be interested in anyone else cooking these to know if there’s were cooked okay. Not sure what went wrong.
Peter Lilley's picture
Peter Lilley
27th Nov, 2018
1.05
Likewise. Mine weren’t wobbly after 25 mins, had a papery crust and the sides were coming away from the tin, so I assumed they’d be OK, but when cooled and cutthey were about liquid in the centre. Very disappointed, as they’re not cheap to make!
reoryn
13th Dec, 2018
Minus the mince pie part, this is pretty much my go-to brownie recipe. I've never found the stated cooking time long enough. I usually find that 40 minutes at 180 rather than 25 does the trick. It might still seem a little wet in the middle once you take it out of the tin, but leave it to cool and it'll solidify. The easiest thing to do is pop them in the fridge overnight before you try to cut them.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
valeriebott
9th Dec, 2018
5.05
Cooked at 180c in fan oven for 30minutes would try another 3-5 minutes next time but definitely better than first try
BLeatham
4th Dec, 2018
4.05
I made two batches - the first time I had to increase the cooking time for much longer than 25 minutes to 40 minutes at 160 degrees, the second batch I baked at 180 degrees for 30 minutes and it had a better result, but possibly needed another 5 minutes to make it perfect. I'd cook this again, but might be tempted to try at 190 degrees for 30 minutes...
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