Christmas brownies

Christmas brownies
  • Serves icon Serves 12
  • Time icon Hands-on time 15 min, oven time 20-25 min, plus chilling

Chocolatier Paul A Young ramps up expectations (and flavours) with these super-easy Christmas brownies. They’re dotted with the boozy sweetness of mincemeat and topped with whipped brandy butter icing. 

The result? A crowdpleaser that’s pure Christmas.

Find more brilliant brownie recipes to indulge in, and take a look at Paul’s chocolate gingerbread Christmas cake, too.

Nutrition: per serving

Calories
364kcals
Fat
16.8g (9.6g saturated)
Protein
3.7g
Carbohydrates
47.3g (43.5g sugars)
Fibre
1.1g
Salt
0.2g
Calories
364kcals
Fat
16.8g (9.6g saturated)
Protein
3.7g
Carbohydrates
47.3g (43.5g sugars)
Fibre
1.1g
Salt
0.2g

Ingredients

  • 100g unsalted butter
  • 100g unrefined dark muscovado sugar
  • 150g unrefined light muscovado sugar
  • 5 tbsp maple syrup
  • 275g dark chocolate (at least 70 per cent cocoa), roughly chopped
  • 4 medium free-range eggs, beaten
  • 70g plain flour
  • ½ tsp freshly grated nutmeg
  • ½ tsp ground cinnamon
  • 200g good quality mincemeat

For the brandy butter icing

  • 75g salted butter, softened
  • 100g icing sugar
  • 3 tbsp brandy (see tip)
  • 50g white chocolate, melted, at room temperature
  • Edible gold shimmer dust (optional)

You’ll also need…

  • 20cm square tin lined with a reusable non-stick cake liner; stick blender or food processor; electric hand mixer

Method

  1. Heat the oven to 170°C/150°C fan/gas 3½. Melt together the butter, both sugars and the maple syrup in a large heavy-based pan until the sugar has dissolved and the mixture is just bubbling. Remove from the heat, add the chopped chocolate and mix well to combine. Leave to cool slightly, then add the beaten eggs and beat until smooth.
  2. Add the flour and spices and mix well until fully incorporated. Pour into the prepared tin, then tap on the work surface to level the mixture.
  3. Using a stick blender (or in a food processor), purée the mincemeat until smooth. Spoon or pipe the purée over the top of the brownie mixture, then use a cocktail stick to swirl it lightly into the brownie batter. Bake for 20-25 minutes until the brownie feels just set. Leave to cool fully, then chill for at least 2 hours.
  4. Meanwhile, make the brandy butter icing. Using an electric mixer, whisk the butter in a mixing bowl until very soft. Whisk in half the icing sugar until combined, then whisk in the rest. After the second addition, whisk on a high speed for 5 minutes until very light and fluffy.
  5. Add the brandy (see tip), then whisk for 1 minute more. Add the melted chocolate and whisk again until thoroughly combined.
  6. Spoon the brandy butter icing over the top of the brownie, creating snowdrift-like peaks. Chill for an hour until set firm. Dust with edible shimmer dust, if using, then cut into 16 squares or bars to serve.

delicious. tips

  1. Use a different kind of booze instead of brandy if you prefer – Baileys works well.

  2. The brownies will keep for up to 5 days in an airtight container in the fridge. They freeze well (un-iced) too, for up to a month. Wrap before freezing, then defrost at room temperature.

Recipe By

Paul A Young.

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