Chocolate orange brownie mince pies
Skill level: Easy peasy
Costs: Cheap as chips
That's right a brownie and a mince pie - combined! The rich, orange-infused chocolate sponge brings a lovely new flavour to your traditional mince pies. The fruity twist to the brownie allows the sponge and mincemeat to blend together beautifully. Isn't everything made better with a little chocolate?
- 215g ready made shortcrust pastry
- 125g ready made mincemeat
- 100g dark chocolate
- 50g unsalted butter
- 125g caster sugar
- 2 large eggs, beaten
- 1tsp vanilla essence
- 40g plain flour
- 30g cocoa powder
- Zest and juice of one medium orange
You will also need:
- A large scalloped cookie cutter
For a ligher bite you could try a blondie mixture with cranberries
- Heat the oven to 180°C/350°F/Gas Mark 4.
- Grease a muffin tin and cut large circles of pastry with your cookie cutter. Press the circles of pastry gently into the muffin tray and place in the fridge.
- To make the brownie mix, melt the chocolate in the microwave in short bursts, stirring in between, then allow to cool.
- In a large bowl, add the sugar to the butter and mix until light and fluffy.
- Gradually add in the egg, beating after each addition. Add the vanilla essence and orange zest and juice.
- Stir through the melted chocolate then add the flour and cocoa powder. Stir gently until combined.
- Remove the pastry rounds from the fridge and spoon a small amount (around 1tsp) of mincemeat to the bottom of each round of pastry.
- Top the mincemeat with a large spoonful of brownie mix, making sure you don't fill it right to the top of the pastry.
- Place in the oven and bake for around 20 mins until the brownie is firm to the touch and the pastry is golden.
- Serve slightly warm with a little cream.