Mince Pie Brownies

Desserts Food British

Indulgent chocolate brownies with mincemeat, orange zest and a crumble topping

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16 Servings

Ingredients

• 300g Dr. Oetker 72% Extra Dark Chocolate, chopped

• 250g unsalted butter

• 6 medium eggs

• 250g caster sugar

• 175g plain flour

• ½ tsp Dr. Oetker Baking Powder

• 75g Dr. Oetker Fine Dark Cocoa Powder

• 1 pinch salt

• 400g mincemeat

• zest of 1 orange

For the crumble:

• 100g unsalted butter, cold and cubed

• 75g plain flour

• 40g caster sugar

• 4g ground cinnamon

• 50g almonds, finely chopped

• 1 pinch ground nutmeg

Method

Preheat the oven to 180C and grease and line a 25cm square tin with baking parchment.
Place the chocolate and 250g unsalted butter in a bowl over just-simmering water, stir until melted, then set aside to cool.
For the crumble topping, rub together 100g unsalted butter, 75g plain flour, 40g caster sugar, 4g ground cinnamon, 50g almonds and 1 pinch ground nutmeg to a breadcrumb-like texture, then refrigerate.
Whisk the eggs and 250g caster sugar with electric beaters until pale, frothy and thick, about 4 mins.
With the beaters running, slowly pour in the chocolate mixture, then sift in 175g plain flour, ½ tsp Dr. Oetker Baking Powder, 75g Dr. Oetker Fine Dark Cocoa Powder and 1 pinch salt; fold to combine. Mix in the 400g mincemeat and the zest of 1 orange.
Tip into the prepared tin, sprinkle over the crumble topping and bake for 50-60 mins until the crumble is golden and the centre is still gooey. Cool in the tin, then cut into 16 pieces.