Mince Pie Brownies

Indulgent chocolate brownies laced with festive mince meat and orange zest – a twist on a Christmas classic that everyone needs to try!
If you’re a big fan of brownies and Christmas baking, you’re about to be blown away by these winter-spiced treats.

You can whip up a batch for a Christmas party or a snuggly night in with a Christmas film. It’s simple to scale the batch size up or down depending on who you’re catering for, but be warned, they will disappear quickly once people get a taste!

Top tip: why not add chocolate chips into the brownie base and some orange extract into the mince pie mix for a festive chocolatey orange flavour.

How to prepare
1. Preheat the oven to 180C/160C Fan/Gas Mark 4. Grease and line a 10 inch/25cm square cake tin with baking parchment.
2. Place the chocolate and butter in a small bowl 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 of the ingredients in a small bowl and use your fingers to mix together until you have a breadcrumb-like consistency. Refrigerate until needed.
4. Place the eggs and sugar in a large bowl and use electric beaters to whisk until pale, frothy and thick – about 4 mins.
5. With the beaters still running, slowly pour in the chocolate mixture. Sift in the flour, baking powder, cocoa powder with a pinch of salt, folding until everything has combined. Finally, carefully mix in the mincemeat and orange zest.
6. Tip into the prepared tin and sprinkle over the crumble topping. Bake for 50 mins – 1 hour 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.
Ingredients

FOR THE BROWNIES

300 g Dr. Oetker 72% Extra Dark Chocolate Chopped into Small Pieces

250 g Unsalted butter

6 Medium Eggs

250 g Caster Sugar

175 g Plain Flour

2.5 g Dr. Oetker Baking Powder (1/2tsp)

75 g Dr. Oetker Fine Dark Cocoa Powder

400 g Mincemeat

about 120 g Oranges 1 Orange Zest

FOR THE CRUMBLE

100 g Unsalted butter Cold and Cubed

75 g Plain Flour

40 g Caster Sugar

about 4 g Ground Cinnamon

50 g Chopped Almonds Finely Chopped

about 1 g Ground Nutmeg A Pinch

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