Brownie Mince Pie: where festive tradition meets the hybrid dessert craze. Classic spiced fruit filling wrapped in fudgy brownie layers — a modern twist on the mince pie that proves festive baking is all about reinventing the classics.

Level:: Easy
Makes:: Makes 8-10 mince pies

46 g

Callebaut 811
46 g

unsalted butter
69 g

sugar
37 g

eggs
21 g

plain flour
10 g

Callebaut Plein De Arome Cocoa Powder

Melt together the chocolate and butter. Leave to cool.
Whisk the sugar and eggs on a mixer until pale and fluffy. Add the cooled chocolate mix.
Sieve together the flour and cocoa powder. The fold into the mix.
Pour into piping bag and pipe on top of mince meat.

225 g

plain flour
25 g

Cacao Barry Plein Arome Cocoa Powder
40 g

icing sugar
2 g

salt

Place the dry ingredients and butter into a food processor and pulse until a bread crumb texture is achieved.

150 g

butter
25 g

milk

Add the milk and bring the mix together to form a dough.
Wrap in cling film and rest in the fridge until needed.
Roll out between two pieces of silicone paper to 5mm thick
Cut out circles approximately 6cm in diameter
Place into moulds and then fill with mincemeat and top with brownie mix.

Bake in a pre-heated oven for 8-10 minutes at 180c.