Description

Rich and indulgent mince pie brownies combining the moist fudgy texture of classic brownies with the festive flavors of whole mince pies baked inside. This unique treat boasts deep chocolate notes, a buttery crumb, and a sweet surprise in every bite—perfect for holiday celebrations or an impressive dessert.

Ingredients

Scale

Brownie Base

185g unsalted butter, cubed
185g high-quality dark chocolate, chopped
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar

Filling

6 mince pies (or 9–12 mini mince pies)

Finishing

Icing sugar, for dusting

Instructions

Melt chocolate and butter: In a medium bowl, melt the cubed butter and chopped dark chocolate together. You can do this by microwaving on High for 1 minute, stirring, then heating in additional 20-second intervals while stirring until fully melted. Alternatively, place the bowl over a pan of simmering water and stir occasionally until smooth. Leave the mixture to cool to room temperature.
Prepare the oven and pan: Preheat the oven to 180°C (160°C fan)/Gas mark 4. Line the base of a shallow 20cm square baking tin with non-stick baking parchment.
Sift dry ingredients: Sift the plain flour and cocoa powder together into a medium bowl to remove lumps and ensure even mixing.
Whisk eggs and sugar: Using an electric mixer on maximum speed, whisk the eggs and golden caster sugar together for 3 to 8 minutes until the mixture is thick, creamy, and when the beaters are lifted, the mixture falls slowly leaving a trail for a second or two.
Combine chocolate mixture: Pour the cooled chocolate and butter mixture into the egg and sugar mixture. Fold gently with a rubber spatula using a figure-eight motion while rotating the bowl until the batter has a mottled dark brown appearance. Be careful not to knock out too much air.
Incorporate dry ingredients: Sift the cocoa and flour mixture again over the batter and continue to fold gently until the mixture looks fudgy but don’t overmix. Stop folding just before the batter becomes too dense.
Assemble in tin: Spoon a small amount of brownie batter evenly over the base of the prepared tin. Place the mince pies whole on top of this layer, spacing them evenly. Scrape the remaining brownie mixture over and around the mince pies, gently pressing to ease the batter between and over them. Level the surface with a spatula.
Bake: Bake in the preheated oven for 25 minutes. Check the center by gently shaking the tin; if it is still very wobbly, continue baking for an additional 5 minutes or until the top has a shiny, papery crust and the sides start to pull away from the tin.
Cool and finish: Remove the brownies from the oven and allow to cool completely in the tin. Once cooled, dust the top with icing sugar and cut into quarters, then cut each quarter into four squares to serve.
Storage: Store the brownies in an airtight container at room temperature for up to one week or freeze for up to one month for longer preservation.

Notes

Use high-quality dark chocolate for a rich chocolate flavor.
Be careful not to overmix the batter to keep the brownies fudgy and light.
The mince pies can be either standard size or mini versions; adjust quantity accordingly.
Cooling the batter before folding in the dry ingredients helps maintain the airiness from whisked eggs.
Ensure brownies are fully cooled before slicing for clean cuts.
These brownies are perfect for holiday parties or festive gatherings.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: mince pie brownies, festive brownies, holiday dessert, chocolate brownies with mince pies, Christmas brownies