Brownie Mince Pie Recipe
This festive treat is sure to be a favourite with kids and adults alike.
This festive treat is sure to be a favourite with kids and adults alike. Always wondered how you could make mince pies even tastier? Just add chocolate brownies into the mix!
- Pastry - 450g plain flour
- Pastry - 150g unsalted butter
- Pastry - 2 egg yolks
- Pastry - 1 tbsp caster sugar
- Pastry - 1 tsp baking powder
- Brownie Mix - 90g unsalted butter
- Brownie Mix - 90g dark chocolate
- Brownie Mix - 40g plain flour
- Brownie Mix - 20g cocoa powder
- Brownie Mix - 2 medium eggs
- Brownie Mix - 135g golden caster sugar
- 1 jar of mince pie filling
- Rub the butter into the flour until it creates small crumbs.
- Add the baking powder, sugar and yolks before mixing. The paste should be stiff, but flexible. If it’s too stiff, add a little water.
- Rub a rolling pin with flour to stop it sticking. Roll out your pastry until it is about ¼ inch thick and cut into circles. Keep hold of any spare pastry.
- Grease a cupcake baking tray and line the indentations with your pastry circles. The pastry should not spill over on to the top of the baking tray.
- Poke small holes into the pastry base with a knife or skewer, this will let heat escape when cooking.
- Blind bake the pastry cases for 5-10 minutes on 180c, or until the bottom starts to firm up. Remove from the oven and leave to cool.
- Cut shapes (stars, candy canes etc.) from your spare pastry - these will top your finished mince pies.
- Cut the butter into small cubes and place in heat-proof bowl. Break the chocolate into chunks and add to the bowl.
- Fill a small saucepan with hot water and sit the bowl on top. Heat gently until the butter and chocolate have melted completely. Remove from heat and allow to cool.
- Whisk the eggs and caster sugar separately until thick and creamy. When you lift the whisk, it should leave thick ribbons in the mixture.
- Add the chocolate mixture to the eggs and sugar, and fold in gently, taking care not to knock the air out of it.
- Sieve the plain flour and cocoa powder into a separate bowl, before adding slowly to the other ingredients. When you’re finished it should have a fudge-like texture.
Assemble and Cook
- Scoop a teaspoon of mincemeat into the bottom of each pastry case (or enough to fill ⅓ of the pastry), followed by a tablespoon of brownie mix. Leave a little space at the top of the case as the brownie mix will rise slightly.
- Top with a pastry shape before placing in the oven to cook at 180c for 10-15 minutes, or until the pastry is golden and the brownie is starting to firm up.
If you’re not a confident baker or are pressed for time, you can get the same effect with a shop-bought brownie mix and shortcrust pastry. Just make sure you let your pastry rest at room temperature for at least 20 mins after rolling.