Fuss-free mince pie brownies are the speediest Christmas dessert
If you find the idea of thinking about dessert on Christmas Day as exhausting as us, these gorgeously gooey mince pie brownies are for you. Leave a few out for Santa and your festive haul is sure to be a good one.
Kick off the Christmas baking with an easy peasy smooth and creamy chocolate brownie mix, peppered with pockets of delicately spiced mince pies. With crispy, crunchy edges and an unbelievably soft centre, you’ll have the whole family fighting over the last piece. Finish with a sprinkle of clementine zest before popping your batter in the freezer till the big day.
And it’s as easy as that. Whether you need a last-minute pud or you just need another vehicle to get those mince pies in, our twist on the staple brownie will kick your festivities up a jolly notch.
Want to save even more time? Little Dish kids’ meals are packed with veg, taste just like homemade and are ready in 2 minutes. Available on Gousto Market now.
Mince Pie brownies
Prep time 20 mins
Total time 50 mins
- 4 mince pies
- 1 clementine
- 85g flour
- 3 eggs
- ½ tsp sea salt
- 180g butter
- 275g sugar
- 180g chocolate
- 30g cocoa powder
Step 1 Preheat your oven to 180C/160C fan and line a square brownie tin with greaseproof paper.
Step 2 Melt the chocolate and butter together in a bain marie (or just use a bowl over some hot water) until completely melted. Stir the mixture until combined and glossy and leave to cool.
Step 3 Whisk the eggs with the sugar together until thick and creamy before pouring in the cooled chocolate mixture. Add the sea salt and stir everything together with a spatula.
Top tip: Stir gently to avoid knocking out all the air.
Step 4 Sift in the flour and cocoa powder, then add the clementine juice and zest (save some zest for the end) and stir until just combined, still stirring gently so you don’t overwork the mixture.
Step 5 Pour half the mixture into your lined cake tin, then add your mince pie pieces and cover with the remaining brownie mixture (don’t worry about completely covering the mince pies). Sprinkle over your remaining clementine zest.
Step 6 Bake the brownie mix for 25 minutes (add an extra 5-10 mins if cooking from frozen) until crisp on top but still slightly gooey in the middle.
Did you know? You can freeze your mixture in the tin before cooking and it’ll last for 1 month in the freezer. Make sure you wrap it tightly in cling film. Once you’ve cooked the brownies they’ll keep in an airtight container for 5 days.
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