Mincemeat Brownies

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Deliciously deep, dark and indulgent, this mincemeat brownie recipe is great for Christmas but just as delicious at any time of year.

Servings: brownies

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Ingredients

115 g butter - melted
210 g light soft brown sugar - or dark
1 tsp vanilla extract
75 g mincemeat
1 large egg
45 g cocoa powder
55 g plain flour - or self raising
1 tsp baking powder - leave it out if you use SR flour
1 pinch salt - optional, if using unsalted butter

Metric - USA Cups

Instructions

Preheat the oven to 180°C / 160°C Fan/ Gas 4. Line and grease an 8"/20 cm square baking tin.
Put the butter into a large bowl or jug. Melt it in the microwave in 10 seconds bursts. Continue until the butter is melted but not hot.
115 g butter
Add the soft brown sugar to the jug and stir it in together with the mincemeat, vanilla and egg. If the butter is too warm, stir in the other ingredients before the egg.
210 g light soft brown sugar, 1 tsp vanilla extract, 75 g mincemeat, 1 large egg
Sift the cocoa into the mix. Then add the flour, together with the baking powder and salt (if using). Fold in and mix until you have a thick glossy batter.
45 g cocoa powder
Add the flour, together with the baking powder and salt (if using). Fold in and mix until you have a thick glossy batter.
55 g plain flour, 1 pinch salt, 1 tsp baking powder
Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
Bake for 25–28* minutes, until the brownies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly.
*If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
Stand the tin on a wire rack and allow to cool for at least an hour to firm up (the centre will continue to cook in the residual heat). Then gently lift out of the pan and cut into 16 squares.

Notes

To double the recipe – use a 13 x 9" baking pan. The brownies will be a bit thicker and take slightly longer to cook.

Brownies contain proportionally more fat compared with many bakes. Take time to stir the flour in properly to prevent any separation.

Use proper butter! Baking spread has its place but it is not here.

Good quality vanilla extract matters. Don't bother with 'essence'.

Leftover mincemeat keeps for months in the jar in the fridge.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.