Recipes>Mincemeat Recipes

Jane’s Patisserie’s Mince Pie Brownies

by Jane Dunn from Jane’s Patisserie: Celebrate! Bake every day special

Easy

Makes 16.

With a thin and crunchy pastry base, a chocolatey brownie top and a surprise layer of mincemeat, these easy Christmas brownies from Jane’s Patisserie are perfect for the festive season.

Discover more delicious Christmas recipes

The best festive mains, sides, desserts and bakes

From the book

Jane’s Patisserie: Celebrate!

Jane Dunn

Jane’s Patisserie: Celebrate! Bake every day special

The brand-new cookbook from baking sensation Jane’s Patisserie

Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween

Featuring cookies to cheesecakes, traybakes to desserts, and much more

Buy From

Introduction

Mince pies are one of the most iconic British bakes, but to break from tradition slightly, I thought I would have fun by merging them with another iconic bake – the brownie. Introducing the pastry-bottomed, mince pie-stuffed brownie! You can cheat and use shop-bought pastry if you wish, but making it yourself is surprisingly easy, give it a go. If you want to make your own mincemeat, you can find a great recipe on my blog. These hybrid goodies are a magical match made in heaven and perfect for the festive season.

Tags

Ingredients

Essential kit

You will need: a 23cm square tin.

Method

PREP: 1 hour BAKE: 1 hour COOL: 4 hours LASTS: 4–5+ days, at room temperature

Base:

Grease and flour the inside of a 23cm square tin.

In a large bowl, sift the flour and icing sugar. Add the butter, egg yolks and cold water and rub the mixture together with your fingertips until it resembles breadcrumbs, bring together with your hands and knead until a smooth pastry is formed.

Turn out the pastry onto a lightly floured surface and roll out into a large square shape until 3–4mm thick. Press the pastry into the bottom and sides of the tin and trim and neaten the edges if necessary. Chill in the fridge for 30 minutes.

Meanwhile, preheat the oven to 200ºC/180ºC fan.

Cover the pastry with parchment paper and fill with baking beans or rice and bake the pastry ‘blind’ for 20 minutes. Remove the parchment paper and the beans and bake for an extra 10 minutes or until the pastry is cooked through and turning golden in colour. Leave to cool in the tin.

Brownies:

Reduce the oven temperature to 180ºC/160ºC fan.

In a small heatproof bowl, break up the chocolate into pieces, add the butter and melt in short bursts in the microwave, or over a pan of simmering water (bain-marie). Leave to cool for 5 minutes.

In a large bowl, whisk together the eggs and sugar for a few minutes until the colour has turned pale and the whisk leaves trails of mixture when lifted out. Pour the cooled chocolate mixture over the egg mixture and fold together carefully. It might take some time, but be patient – you do not want to knock out the air you previously incorporated. Once fully combined, sift the flour and cocoa powder into the brownie mixture and gently fold together once more.

Spread the mincemeat over the bottom of the pastry case and then pour over the brownie mixture. Bake in the oven for 25–30 minutes. Leave to cool in the tin. Chill in the fridge for at least 2 hours until set. Cut into squares with a sharp knife.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Christmas Recipes

View all

Mary Berry’s The Ultimate Chocolate Roulade

by Mary Berry from Mary 90: My Very Best Recipes

Rick Stein’s Braised Fillet of Haddock With Chestnut Mushrooms and Chestnuts

by Rick Stein from Rick Stein’s Christmas

More (Sweet) traybakes and bars Recipes

View all

Lisa’s Blondies with Pecan Brittle

by John Torode, Lisa Faulkner from John and Lisa’s Kitchen

Halloween Party Cake

by Jessie Marsden-Urquhart from Chocolate Overload!

More Mincemeat Recipes

View all

Jamie Oliver’s Meatball Traybake

by Jamie Oliver from Eat Yourself Healthy

Air Fryer Mince Pies

by Lucy Parissi from Easy Air Fryer Bakes

Get our latest recipes, features, book news and ebook deals straight to your inbox every week