These aren’t called ooey gooey soft and chewy mincemeat brownies for nothing, these brownies are verging on fudge. They are that soft centered and gooey. Popping them in fridge hardens them up turning the ooey-ness into brownie fudgy-ness.
These brownies have a chewy outer shell and they burst full of mincemeat and Christmassy flavours.
Got left overs? I’m sure everyone does this time of year. I’ve lots of mincemeat left over, so I’ll be finding new and fun ways to use it. Save these recipes for next year, you never know you may want to use it in something other than mince pies. Or indulge in Christmas for a little longer.
My partner took these to work with him just before the Christmas break, not before saving a couple and popping them in the fridge to nibble on. These are very rich so best cut them into smaller pieces.
Plenty on festive flavours get incorporated into these brownies. Let’s take a look to see what you’ll need. These don’t require much mincemeat, only around 5 tablespoons. That makes this recipe perfect if you only have a little left to use. Walnuts go into these indulgent treats, not much again either just enough to give a nice crunch. I’ve never had brownies before with walnuts in, I love them with these included so I’ll definitely be adding some again with my next batch. I added a little splash of brandy bringing out the flavours in the mincemeat. You can omit the brandy if catering for small children.
Rich, velvety and full of chocolate, not just cocoa powder or melted chocolate goes into these but both! Two big beautiful bars of dark chocolate and a couple of tablespoons of dark cocoa powder to be precise. The bitterness from the chocolate works well with all the sugar and sweetness from the mincemeat. Don’t be tempted to use milk chocolate, they would be way to sweet.
I don’t think even my sweet tooth could handle that, and these are sweet enough as they are.
An unusual ingredient goes into these brownies, spice. Mixed spice a heart warming combination of cinnamon, nutmeg and allspice. It can also contain cloves, ginger, coriander, mace and caraway.
These are a great festive brownie something different to try with mincemeat. Make them this weekend or tuck the recipe away in your recipe box for next year. These are too good to get forgotten about.
Yields 16-20 Small brownies
- 200 grams (7 ounces) Good quality dark chocolate (70% cocoa solids) chopped
- 300 grams (1 2/3 cup) Light brown muscovado sugar
- 250 grams (1 cup) Unsalted butter cubed
- 4 Large eggs
- 2 tablespoons Brandy
- 200 grams (7 ounces) Plain flour
- 1/4 teaspoon Baking powder
- 35 grams (2 tablespoons + 1 teaspoon) Cocoa powder (I use green and blacks 70% cocoa solids)
- 85 grams (6 tablespoons) Mincemeat
- 1 teaspoon Mixed Spice
- 60 grams (1/2 cup) Walnuts, toasted and roughly chopped
- Pre-heat the oven to 180C,160C(fan),355F and butter the bottom and sides of an 8 inch square tin. Line with parchment paper and set to one side.
- In a medium size pan melt the chocolate, sugar and butter. When melted pour into a medium size bowl to cool a little.
- Add the eggs and brandy then whisk together thoroughly.
- Add the flour, baking powder, mincemeat, mixed spice and the walnuts. Mix everything together thoroughly then scrape into your pre-paired tin.
- Bake for 25-30 minutes or until set on top. Be careful not to over bake it or you won’t get that fugdy texture.
- Leave on a wire rack for 25 minutes then transfer to the wire rack to cool completely.
Recipe adapted from Delicious Magazine
* I stored these in the fridge and they still taste delicious 5 days later, so if you store these in the fridge they will last for up to 5 days. If you store them at room temperature then these will last for up to 3 days.
* Keep then in an air tight container.
* The brandy is totally optional so feel free to leave it out.
* To slice these I placed them in the fridge for an hour. They won’t slice as neatly if left at room temperature.