Brownie mince pies recipe
Chocolatier Paul A Young's festive hybrid mince pie recipe is a cross between a classic boozy mince pie and a gooey brownie.
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Cooking tools:
- Stand mixer
- Hand mixer
- Microplane
- Cookie cutter
- Rolling pin
- Muffin tin
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Plastic wrap
- Refrigerator
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Grater
- Pastry brush
Ingredients
- 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
- 160g unsalted butter, softened
- 75g golden caster sugar
- 2 medium free-range egg yolks
- 250g plain flour, plus extra to dust
- 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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