Brownie Mince Pie Recipe

This festive treat is sure to be a favourite with kids and adults alike.

1y ago

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!

Brownie mince pie recipe

These rich, buttery Christmas treats use Mrs Beeton's original shortcrust pastry, and have a delicious chocolate layer for an extra surprise.

Prep time30min
Cook time25min
Total time55min


  • 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


Shortcrust Pastry

  1. Rub the butter into the flour until it creates small crumbs.
  2. 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.
  3. 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.
  4. 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.
  5. Poke small holes into the pastry base with a knife or skewer, this will let heat escape when cooking.
  6. 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.
  7. Cut shapes (stars, candy canes etc.) from your spare pastry - these will top your finished mince pies.

Brownie Mix

  1. Cut the butter into small cubes and place in heat-proof bowl. Break the chocolate into chunks and add to the bowl.
  2. 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.
  3. Whisk the eggs and caster sugar separately until thick and creamy. When you lift the whisk, it should leave thick ribbons in the mixture.
  4. Add the chocolate mixture to the eggs and sugar, and fold in gently, taking care not to knock the air out of it.
  5. 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

  1. 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.
  2. 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.

Recipe Notes

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.

Recipe by

Beth Petit

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