Brownie mince pies recipe | delicious. magazine
Chocolatier Paul A Young's festive hybrid mince pie recipe is a cross between a classic boozy mince pie and a gooey brownie.
Ingredients
- For the mincemeat
- 250g raisins
- 250g sultanas
- 50g mixed peel
- 125g grated eating apple, skin on (about 1½ apples)
- Finely grated zest and juice of ½ orange
- 60g unsalted butter, melted
- 125g light muscovado sugar (we like Billington’s)
- 60ml brandy
- 60ml ruby port
- 10g ground cinnamon
- ½ tsp freshly grated nutmeg
- For the sweet pastry
- 160g unsalted butter, softened
- 75g golden caster sugar
- 2 medium free-range egg yolks
- 250g plain flour, plus extra to dust
- For the brownie topping
- 175g salted butter
- 80g golden syrup
- 280g golden caster sugar
- 320g dark chocolate (70 per cent cocoa), in small pieces
- 4 medium free-range eggs
- 70g plain flour
- Demerara sugar, chopped nuts or chocolate chips to decorate (optional)
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