Introduction

Mince pie brownies combine the rich, fudgy texture of classic brownies with the festive warmth of traditional mince pies. This indulgent treat is perfect for holiday gatherings or any time you crave a decadent dessert with a twist.

The image shows a square white tray filled with sixteen pieces of chocolate brownies cut into squares. The top layer of the brownies is cracked with a shiny, slightly crusty texture, dusted with a light layer of powdered sugar that contrasts with the dark brown color of the chocolate. Some pieces have visible swirls of lighter cream or cheese mixed inside, adding a touch of creamy pale yellow in the middle layers. A few brownie pieces are pulled slightly off the tray, showing the moist, dense inside with chunks and texture. The tray sits on a white marbled surface, with small crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

185g unsalted butter, cubed
185g high-quality dark chocolate, chopped
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 mince pies or 9-12 mini mince pies
Icing sugar, for dusting

Instructions

Step 1: Melt the butter and chocolate together in a medium bowl. You can do this in the microwave by heating on High for 1 minute, stirring, then continuing in 20-second bursts while stirring until smooth. Alternatively, place the bowl over a pan of simmering water and stir occasionally until melted. Leave the mixture to cool.
Step 2: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line the base of a shallow 20cm square tin with non-stick baking parchment. Sieve the plain flour and cocoa powder into a medium bowl.
Step 3: Whisk the eggs and golden caster sugar together on maximum speed with an electric mixer until thick and creamy, about 3 to 8 minutes. You’ll know it’s ready when the mixture drips slowly off the beaters, leaving a trail.
Step 4: Pour the cooled chocolate mixture into the egg mixture. Fold together gently using a rubber spatula in a figure-eight motion while moving the bowl around until the mix is mottled dark brown. Be careful not to knock out the air.
Step 5: Sift the cocoa and flour mixture into the batter and fold gently until the texture looks fudgy but stop before overmixing.
Step 6: Spoon a little of the batter into the prepared tin. Place the mince pies whole on top, then cover with the remaining batter, easing it between and over the pies. Level the top evenly.
Step 7: Bake for 25 minutes. If the brownie mix looks very wobbly in the center, bake for an additional 5 minutes until the top has a shiny, papery crust and the sides start to pull away from the tin.
Step 8: Remove from the oven and let cool completely in the tin. Dust with icing sugar before cutting into quarters, then cut each quarter into four squares.

Tips & Variations

Use high-quality dark chocolate for the best depth of flavor.
For an extra festive touch, add a pinch of cinnamon or mixed spice to the batter.
You can substitute mince pies with mini fruit tarts if preferred, but the traditional mince pies provide the best contrast.
Be gentle when folding the batter to keep it light and airy, which helps the brownies stay moist and fudgy.

Storage

Store the mince pie brownies in an airtight container at room temperature for up to one week. To freeze, wrap them well and keep in the freezer for up to one month. Thaw at room temperature before serving. Reheating is not necessary, but you can warm them lightly in the microwave for a few seconds if desired.

How to Serve

A white marble board holds sixteen square pieces of chocolate brownies arranged in a loose grid. Each brownie has a cracked top dusted with white powdered sugar, showing a dark brown crust. Some pieces reveal layers inside with swirls of cream cheese that are light yellowish-white and soft in texture. A few brownie pieces are pulled slightly away from the main group, showing gooey, chewy insides. The background is a white marbled texture, adding brightness to the rich, dark brownie colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caster sugar instead of golden caster sugar?

Yes, regular caster sugar can be used as a substitute, but golden caster sugar adds a subtle caramel flavor that complements the mince pies well.

Do I need to remove the mince pies from their cases before baking?

No, keep the mince pies whole and in their cases. The cases help hold the filling together, and they soften during baking to blend nicely with the brownie mixture.