Mince pie brown­ies

Prep 20 mins Cook 1 hr Makes 16



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


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.

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