I can't believe its taken this long to crack out the festive brownies. Flick and I had attempted some gingerbread chai ones, but we had a little too much prosecco to be baking and they flopped.
And so, since I've been eating a lot of mince pies of late, I decided to combine the two in the most simple way. No fussing with pastry, just buy ready rolled shortcrust from the supermarket, take a one bowl brownie mix and fold in some mincemeat, orange zest and cinnamon.
To ensure that these brownies are super decadent, it is Christmas after all, I melted down some of my favourite Lindt truffles, Christmas bears and reindeers. Whilst it was sad to see their little chocolate faces melt away I like to think they were sacrificed to make some pretty special brownies.
I'll be leaving these out for Father Christmas on Christmas eve, just don't tell that bear where his friends went...
M I N C E P I E B R O W N I E S
(Makes 24 brownies)
2 packs ready prepared and rolled shortcrust pastry
100g chocolate (I used an assortment of Lindt truffles and chocolate)
100g unsalted butter, softened
175g light muscovado sugar
2 eggs, lightly beaten
1 tbsp ground cinnamon
zest of 1 orange
100g plain flour
- Heat the oven to 180 degrees and use a round cutter or the top of a jam jar to cut 24 discs of shortcrust pastry. Place each into a cupcake tray, pushing into the edges with a small ball of dough. Chill until ready to bake.
- For the brownies, gently melt the chocolate over a pan of barley simmering water. Meanwhile, beat together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition. Add the cinnamon, zest and flour and gently fold together. Continue to fold in the mincemeat until just incorporated.
- Spoon the mix between the pastry cases, filling two thirds of the way up. Place in the oven and bake for 25 minutes. The tops of the pastry should have started to turn golden and the brownie will have a firm top.
- Allow to cool fully and firm up before removing from the trays.