Mince Pie Brownies Recipe

Can I use any kind of mince pie?

You can use any mince pies in this recipe.

I tried to opt for standard own brand supermarket mince pies during all my tests of this recipe as they are the cheapest (!) and also tend to have a decent amount of filling – I didn’t want it to be all pastry!

In my tests, I found that they were all of a similar size – some a little smaller, some a little more shallow or taller – so there was enough brownie batter to cover them, whatever the brand.

If you hit any problems or you want to check your mince pie choice with me, do drop me a message in the comments or on social media and I will be happy to help. 

Will I need special equipment to make mince pie brownies?

You don’t need any specialist equipment for this easy brownies recipe. Weighing scales, some measuring spoons, a knife, a cutting board, a bowl, a spoon, a whisk, a baking tray and parchment paper are the main things you’ll need.There is a full list of suggested equipment on the recipe card below.

Step-By-Step Instructions

Make the brownie batter

Preheat the oven to 180C (160C fan).

Grease and line your tin.

Put the dark chocolate and butter in a large microwave safe bowl.

Microwave in 30 second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.

Add the caster sugar.

Stir through with a manual whisk – I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.

Add the eggs and vanilla.

Stir with the whisk again.

Put the flour through a sieve into the bowl. 

Stir to combine.

Assemble the mince pie brownies

Pour about one quarter of the brownie batter into your prepared tin – just enough to fully cover the base.

Arrange the mince pies on top of the batter in a 3 x 4 pattern. 

Pour the remaining brownie batter on top.

Level off and tap the tin on the table a few time to ensure there are no air bubbles trapped between the pies.

Bake and serve your mince pie brownies

Bake for approximately 40 minutes until shiny on top and no wobble present when you shake the tin.

Allow to cool in the tin, then chill overnight to make them easy to slice.

Turn the mince pie brownies out onto a board and remove the baking paper. Slide onto a serving board and slice in 12 rectangular pieces (in a pattern of 2 by 6)

Enjoy!

You may wish to allow them to come back up to room temperature to allow the full flavours to be appreciated.

Are these mince pie brownies suitable for vegetarians?

The brownie batter does not contain any ingredients that are unsuitable for a vegetarian diet.

However, you will need to check the label on your mince pies. Some are made with animal fat in the mince meat or pastry crust, which would make them unsuitable for vegetarians.

Are these mince pie brownies suitable for vegans?

These brownies are not suitable for vegans as they contain butter and eggs. I haven’t tested making them entirely plant based, but it should be possible with a few adjustments.

First, you’ll need to source some vegan mince pies – or make your own!

Next check all your other ingredients are indeed vegan, especially the chocolate. Most bars of dark chocolate that are 70%+ chocolate won’t contain milk, but some do.

• Butter: Use a vegan butter or a baking block. Try to find a brand that has a fat content of around 80%. This is similar to the fat content of butter, which means you’ll get similar results when compared to plant based butters with a lower fat/higher water content. I like Flora Plant Butter for baking, but any brand will do as long as the fat content is where it should be. You can read more about this in my dairy free brownie recipe.
• Eggs: Replacing the eggs with any of the following may work. Each one of these alternatives = 1 egg, so multiply as needed for any given recipe. My personal preference for most cakes, cookies and brownies is crushed chia or flax seeds:
  • 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
  • 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
  • 3 tablespoons of applesauce (bear in mind this will add sweetness).

As this is quite an egg-heavy recipe I would recommend using 3 rather than 6 egg substitutes, plus soya yoghurt to make the whole addition up to a similar amount of binding liquid (approx. 360g / 12.7 oz).

You might also want to experiment with adding a touch of baking powder to the plain flour to help to add a slight lift to your mixture while cooking. Just take care not to add more than a tsp or so as more may make the brownie cakey rather than the dense fudgy texture you’re looking for.

As I said, I have not tested this so let me know how you get of with your plant based brownies, and don’t forget to also check anything extra you intend to serve the recipe with is also vegan.

Are these mince pie brownies gluten free?

Sadly, these brownies are not gluten-free as they’re made with a wheat-based flour.

Obviously, you’ll definitely need to source some gluten free mince pies from the supermarket.

The other ingredients, most notably the chocolate, may also contain traces of gluten, so it’s important to check the ingredient list on everything.

You could make a version of these brownies with plain gluten-free flour and they should turn out well. Gluten is most needed for things like chewy bread and least needed for things like cookies. Brownies fall somewhere in the middle, so while the crumb won’t be identical, it will simply be a different type of lovely.

In fact, some recipes make brownies without any flour at all, which makes them extra gooey, while some gluten free chefs use a little almond flour to add texture.

I haven’t tested a gluten free version of this recipe, so let me know if you get on and what works best for you.

As always, don’t forget to also check anything extra you intend to serve the recipe with is also gluten-free.

How should I store my mince pie brownies?

These brownies should be stored in an airtight container somewhere cool and dark. I like to keep mine in the fridge to keep them perfectly firm and fudgy.

How long with my mince pie brownies keep?

If you store these brownies in an airtight container somewhere cool and out of direct sunlight (in the pantry or cupboard would be ideal), they will last for up to a week. You can keep them for longer if you store them in the fridge – where they’ll stay pretty much at their best for at least a week.

If frozen, your brownies will last for up to three months. When it comes time to defrost them, take them out of the freezer, but put them in the refrigerator in their airtight container until fully defrosted.

Can I make these mince pie brownies ahead of time?

Brownies fare better than most bakes when stored, as they’re so lovely and moist to begin with, so they can be made ahead and kept in the fridge where they’ll stay fudgy for several days.

How should I store my mince pie brownies?

Personally, it’s always my preference to keep brownies in the fridge in a sealed container, but the container can also be stored in a cool, dark place.

When you want to serve your brownies, you can allow them to come up to room temperature if you like.

Can I freeze mince pie brownies?

These brownies will freeze well, but do make sure to bring them up to room temperature in the container you stored them in before opening to avoid condensation forming.

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Mince Pie Brownies Recipe

These mince pie brownies combine the fudgy rich decadence of freshly made chocolate brownies with the festive fun of store bought mince pies.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: brownies, Christmas

Cuisine: American, British

Diet: Vegetarian

Servings: 12 brownies

Author: Emily Leary

Ingredients

• 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
• 280 g (2½ sticks) salted butter cubed
• 450 g (2½ cups) white caster sugar (superfine sugar)
• 6 medium free range eggs room temp, beaten
• 1 tbsp vanilla extract
• 170 g (1¼ cups) plain white flour (all purpose flour)
• 12 mince pies

Instructions

Make the brownie batter

• Preheat the oven to 180C/350F (160C/320F fan).

• Grease and line your tin.

• Put the dark chocolate and butter in a large microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.

• Add the caster sugar. Stir through with a manual whisk – I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.

• Add the eggs and vanilla. Stir with the whisk again.

• Put the flour through a sieve into the bowl.  Stir to combine.

Assemble the mince pie brownies

• Pour about one quarter of the brownie batter into your prepared tin – just enough to fully cover the base.

• Arrange the mince pies on top of the batter in a 3 x 4 pattern.

• Pour the remaining brownie batter on top and level off. Tap the tin on the table a few time to ensure there are no air bubbles trapped between the pies.

Bake and serve your mince pie brownies

• Bake for approximately 40 minutes until shiny on top and no wobble present when you shake the tin.

• Allow to cool in the tin, then chill overnight to make them easy to slice.

• Slide onto a serving board and slice in 12 rectangular pieces (in a pattern of 2 by 6).

Nutrition

Calories: 806kcal | Carbohydrates: 97g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 245mg | Potassium: 292mg | Fiber: 5g | Sugar: 59g | Vitamin A: 715IU | Calcium: 45mg | Iron: 5mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can’t wait to see your posts!

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