Brownie mince pies
- December 2013
- Makes 12
- Takes 1 hour to make, 30 minutes to cook, plus cooling and 1 week infusing
Paul A Young’s festive hybrid mince pie recipe is a cross between a classic boozy mince pie and a gooey brownie.
- 23.9g (14g saturated)
- 63.7g (50g sugars)
If time is short, use ready-made mincemeat. Our top choices are Booths Luxury Mincemeat and Waitrose Brandy Mincemeat.
Chill the brownie mix in a sealed container for up to a week, then bring to room temperature before using.
The mincemeat will keep in airtight jars in the fridge for up to 3 months.
The brownie mix for up to 3 months, then defrost to use.
The assembled, uncooked pies can be frozen, then baked straight from the freezer – just add 5 minutes to the cooking time. Leftover baked pies can be stored in the freezer, too, then warmed from frozen as needed.
What to do with the leftovers:
Make some more pastry and bake another batch. Or make traditional mince pies with leftover mincemeat (see Make Ahead) and use leftover brownie mix for a batch of chocolate brownies.
For brownies, put leftover mix in a 20cm square tin lined with baking paper. Bake at 170°C/fan 150°C/gas 3½ for 25-30 minutes until a skewer pushed into the centre comes out a little gooey. Cool completely in the tin, then cut into squares.
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Angela’s mince pies
Our 2014 mince pie challenge winner Angela Perkins shares her homemade, traditional recipe.