Happy Boxing Day! I am on The Saturday Show on Channel 5 today at 9am making this recipe along with a few others. Mince pie brownies require no hard sell. They’re the festive cousin of the classic brownie with no need for a cronut style hybrid name.
Photo by the lovely and talented Scott Choucino. Here are some more to whet your appetite.
You can even wrap them prettily and give them to friends, family…
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
Last December: Two minute marinade for chicken and Melted snowman biscuits and Egg nog truffles and Chocolate biscuit Christmas pudding and Drunken Amaretto mince pies and Cheese concertina loaf and Hot chocolate on a stick and Sausage, sage and squash lasagne and Chocolate hazelnut granola and Orange and cranberry loaf and Chocolate ganache tart.
Mince pie brownies
- 325g dark chocolate, not more than 40% cocoa solids
- 125g salted butter
- 150g castor sugar
- 90g soft brown sugar
- 3 large eggs
- 100g plain flour
- 2 leftover mince pies, crumbled up
Grease and line a 20cm x 20cm tray and preheat the oven to 180°C/fan 160°C/gas mark 4. Break the chocolate into squares and melt together with the butter in a large saucepan over a very low heat, stirring regularly to ensure the chocolate doesn’t burn. Remove from the heat when smooth and add the sugars, eggs and flour. Stir well, add the crumbled mince pies and pour into the prepared tin. Be careful to ensure no pastry is showing – poke it back into the brownie batter so it doesn’t burn.
Bake for 25 – 30 minutes until the brownie has stopped wobbling and is starting to look a little cracked at the edges. Cool on a wire rack and refrigerate for an hour before cutting with a knife dipped in warm water. You can clean the knife after each cut to get perfect little squares.
Keeps for 3 days in an air tight tin or freeze for up to 1 month.
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