Mince pie brownies
Prep 20 mins Cook 1 hr Makes 16
FOR THE BROWNIES
300g Dr. Oetker 72% Extra Dark Chocolate, chopped into small pieces 250g butter 6 medium eggs 250g caster sugar 175g plain flour ½ tsp Dr. Oetker Baking Powder 75g Dr. Oetker Cocoa Powder pinch salt 400g mincemeat 1 orange, zested
FOR THE CRUMBLE
100g cold butter, cubed 75g plain flour 40g caster sugar 1 tsp ground cinnamon 50g almonds, finely chopped pinch nutmeg
1 Heat oven to 180C/160C fan/gas 4. Butter a 25cm square cake tin and line with baking parchment.
2 Place the chocolate and butter in a small bowl and set over a pan of just simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until melted. Remove the bowl from the pan and set aside to cool.
3 Meanwhile, make the crumble topping. Place all the ingredients in a small bowl and use your fingers to rub them together until you have a breadcrumb-like consistency. Put the bowl in the fridge.
4 Place the eggs and sugar in a large bowl and use electric beaters to whisk them for about 4 mins until you get a pale, frothy and thick mixture.
5 With the beaters still running, slowly pour in the chocolate mixture. Sift in the flour, baking powder and cocoa powder with a pinch of salt, folding until everything has combined. Finally, carefully mix in the mincemeat and orange zest.
6 Tip the contents of the bowl into the prepared tin and sprinkle the crumble topping evenly over the top. Bake for 50 mins-1 hr until the crumble topping is golden and the brownies are still gooey in the middle. Allow to cool in the tin then cut into 16 pieces.