Recipe

Combining the rich, fudgy texture of brownies with the festive flavours of a traditional mince pie.

Serves: 12 people | Prep time: 10 minutes | Cooking time: 20 minutes  

British | Dessert

Ingredients

• 200g Dark chocolate, chopped
• 200g Salted butter
• 3 Large eggs
• 150g Dark brown soft sugar
• 100g Caster sugar
• 1 tsp Vanilla extract
• 115g Plain flour
• 55g Cocoa powder
• 12 Mini mince pies or 9 regular mince pies
• 200ml Double cream, to serve
• 1 tsp Cocoa powder, for dusting
• 1 tbsp Brandy, optional
• 1 tbsp Icing sugar, optional

Method

1. Preheat the oven to 180°C/160°F/Gas Mark 4 and line a brownie pan approx 20 x 26cm with greaseproof paper.
2. In a medium-sized saucepan, melt the chocolate and butter over a low heat and remove from the heat once fully melted.
3. Using an electric whisk, mix the eggs, vanilla and sugar in a large bowl until the mixture has doubled in volume and turned pale, this will take around 5 minutes.
4. Gradually pour in the cooled chocolate mixture a little at a time, mixing gently with a spatula, until it’s all combined.
5. Sieve in the flour and cocoa powder little by little using a wooden spoon to fold them in, do this carefully trying not to knock the air out of the mixture.
6. Stop mixing as soon as you don’t see any floury streaks.
7. Tip half of the mixture into the brownie pan and smooth it level with a knife.
8. Add the mince pies, evenly spacing them throughout the tin and cover with the remaining mixture.
9. Bake for 15- 20 minutes until the top cracks a little and your skewer should come out sticky but not wet.
10. Whip your cream until you have stiff peaks, adding the sugar and brandy (if you want brandy flavoured cream).
11. Cut the brownie into 12, or 9 if using regular sized mince pies, when it’s cooled a little but still slightly warm and gooey, top with a heaped spoonful of cream and a dusting of cocoa powder.