Brownie "No Mince" Pies
Because whether you're a lover or a hater nobody should ever miss out on the enjoyment of a mince pie. Sweet crust pastry filled with a deliciously rich brownie batter!
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.