Because whether you’re a lover or a hater nobody should ever miss out on the enjoyment of a mince pie so why not try these sweet crust pastry cases filled with a deliciously rich brownie batter.
We all have one family member or friend who hates mince pies, in fact we probably have several. They are after all the marmite of Christmas treats yet that doesn’t mean people should miss out on the enjoyment of eating them.
I’ve seen brownie mince pies before but they’ve always included mince meat within the mixture, but this recipe is purely brownie with not a spec of mince meat in sight only the look and feel of one.
But if you love a mince pie then you have to try this fun twist with these Gingerbread Mince Pie Pockets
CAN I USE ANY BROWNIE MIXTURE FOR THESE PIES?
In short, yes. Any brownie mixture will work for these pies but you won’t need the full quantity of ingredients for an ordinary brownie recipe so I recommend halving the recipe you usually use unless you want a lot of extra batter left over. Of course there is no such thing as too much brownie mixture so if you don’t want to adapt the recipe you can always make a small batch of brownies as well. Win Win!
HOW SHALL I SERVE THESE MINCE PIES?
The classic way to serve any mince pie is with a dash of brandy cream but as these are a little different why not make how you serve it a little different too.
Chocolate cream | Make a chocolate cream by mixing a tablespoon of melted chocolate with warm cream
Whipped cream| Alternatively you can use a whipped cream and sprinkle over some cocoa powder or shaved chocolate
Chocolate Custard| If custard is your thing, then I recommend a warm chocolate custard with shaved dark chocolate or maybe a zest of orange for added festive flavours. Try this Chocolate Custard by BBC Good Food.
Brownie “No Mince” Pies
For the sweet pastry
- 160 g unsalted butter softened
- 75 g golden caster sugar
- 2 medium free-range egg yolks
- 250 g plain flour plus extra to dust
For the brownie topping
- 85 g salted butter
- 40 g golden syrup
- 140 g golden caster sugar
- 160 g dark chocolate 70 per cent cocoa, in small pieces
- 2 medium free-range eggs
- 50 g plain flour
For the pastry
- Put the butter and flour into a bowl and mix together with your fingers until they look like breadcrumbs. Add the golden caster sugar and stir it through.
- Make a well in the bowl and then add the egg yolks, followed by the 25ml water and bring the mixture together to form a dough.
- Wrap the dough into cling film and chill for 20 minutes.
- Knead the chilled pastry dough on a lightly floured surface until soft then roll out until 3mm thick and cut out circles using an 8-10cm cutter. Put the pastry into a 12-hole muffin tin then chill again for 20 minutes. With the excess pastry cut out little pastry decorations to go ontop of the pies and chill them also.
For the Brownie Batter
- Melt the salted butter, syrup and chocolate in a bowl set over a pan of simmering water. Take off the heat then add the sugar and mix well until fully incorporated.
- Leave to cool for a few minutes then beat in the eggs, whisking through. Add the flour then fold it through slowly until no more flour pockets remain.
- Preheat the oven to 175°C/gas 3 and bring the chilled pastry out. Spoon a tbsp of the brownie mix into each pastry case (about 3/4 full), then decorate on top with the pastry decorations.
- Bake for 25-30 minutes until the pastry is lightly golden and the brownie has risen. Leave to cool in the tin for 20 minutes before carefully turning out. Eat warm or at room temperature with a splash of cream or icecream.