Each year, it’s something of an annual tradition here on Everything Looks Rosie to share a festive recipe for Christmas brownies. There’s something so satisfying about everyone’s favourite bake given a seasonal twist! Last year was white chocolate and ginger blondies, the year before was chocolate and chestnut, in 2015 it was peppermint brownies and the year before that, chocolate, pecan and cranberry. I could go on, but you get the picture! This year’s offering is mincemeat brownies – perfect for using up a little leftover mince pie filling, and giving your brownies a spiced, fruity filling. To make them, you will need:
300g dark chocolate
250g unsalted butter
400g caster sugar
1 tsp vanilla extract
150g plain flour
0.5 tsp baking powder
3 tbsp mincemeat.
Heat the oven to 180C/ 160C Fan/ 350F/ Gas 4. Grease and line a shallow baking tin, leaving paper overhanging the lengths of the tray to make it easier to remove the brownies. Melt the chocolate and butter together and allow to cool. Place the eggs, sugar and vanilla in an electric mixer and beat for 3-4 minutes, until pale and fluffy.
Transfer to a mixing bowl, then beat in the cooled chocolate mixture. Sift in the flour, cocoa, baking powder and a pinch of salt, then fold in with a large metal spoon until smooth.
Gently fold in the mincemeat.
Transfer the mixture to the tin and smooth the surface. Bake for 35-40 minutes, or until firm to the touch but still a bit fudgy in the centre.
Allow to cool in the tin, then remove, sprinkle with icing sugar and cut into squares.
What are you baking this weekend?
Recipe via Cook With M&S.