Mince pie brown­ies

BBC Good Food - - Instant Recipe Finder -

Love mince pies? Love brown­ies? We’ve com­bined the two in this clever mash-up.

MAKES 16 PREP 35 mins COOK 30 mins EASY V 185g un­salted but­ter, cubed

185g high-qual­ity dark choco­late, chopped 85g plain flour

40g co­coa pow­der

3 large eggs

275g golden caster sugar

6 mince pies or 9-12 mini mince pies ic­ing sugar, for dust­ing

1 Melt the but­ter and choco­late in a medium bowl, ei­ther in a mi­crowave for 1 min on High, then stir­ring and con­tin­u­ing to heat in 20-sec­ond blasts, or by set­ting the bowl over a pan of sim­mer­ing wa­ter, stir­ring oc­ca­sion­ally. Once melted, leave the mix­ture to cool.

2 Heat the oven to 180C/160C fan/gas 4. Line the base of a shal­low 20cm square tin with non-stick bak­ing parch­ment. Sieve the flour and co­coa into a medium bowl. Whisk the eggs and sugar with an elec­tric mixer on max­i­mum speed un­til thick and creamy, about 3-8 mins, or when the mix­ture runs off the beat­ers and leaves a trail for a sec­ond or two.

3 Pour in the cooled choco­late mix­ture, then fold to­gether with a rub­ber spat­ula in a fig­ure of eight, mov­ing the bowl round un­til the mix­ture is a mot­tled dark brown. Be gen­tle so you don’t knock out the air.

4 Sift in the co­coa and flour mix­ture and con­tinue gen­tly fold­ing. The mix­ture will look dry and dusty, then fudgy. Stop just be­fore you feel you should, as you don’t want to over-mix it.

5 Spoon a lit­tle mix­ture into the pre­pared tin, then add the mince pies, leav­ing them whole. Scrape over the rest of the mix­ture, gen­tly eas­ing it be­tween and over the pies. Level the top. Put in the oven for 25 mins. If the brownie is very wob­bly in the mid­dle, it’s not quite done, so bake for an­other 5 mins un­til the top has a shiny, pa­pery crust and the sides are just be­gin­ning to come away from the tin. Take out of the oven and leave to cool in the tin. Dust with ic­ing sugar. Cut into quar­ters, then cut each quar­ter into four squares. Will keep in an air­tight con­tainer for a week and in the freezer for up to a month.

PER SERV­ING 354 kcals • fat 19g • sat­u­rates 11g • carbs 40g • sug­ars 29g • fi­bre 2g • pro­tein 4g • salt 0.1g

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