Pamela's Double Chocolate Mince Pie Brownies
11 November 2019
Mince pies and chocolate are the staple of any well stocked food cupboard over the festive season, and for good reason!
There's something so warming about the combination of fruit and spices, the heated mincemeat filling and the flaky pastry casing. So it's no wonder we find Pamela's Double Chocolate Mince Pie Brownies so irresistible!
Packed full of cranberries, raisins, orange, cinnamon and nutmeg, this recipe encapsulates the essence of a classic mince pie, but takes the form of a gooey chocolate brownie.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
Serves: 9-12
Category: Cakes,Christmas
Ingredients
-
For the brownies
- 75g dried cranberries
- 75g raisins or sultanas
- Juice of 1 orange
- 2 tablespoons maple syrup or honey
- 150g flour of choice (can be gluten-free)
- 100g ground almonds
- 40g cacao or cocoa powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 100g dark chocolate
- 2 tablespoons coconut oil
- 100g coconut or brown sugar
- 100g almond butter
- 150ml milk of choice (can be dairy-free)
- 1 teaspoon vanilla extract
- 75g walnut pieces
- 4 tablespoons almond butter
- 4 tablespoons maple syrup or honey
- 6 tablespoons cacao or cocoa powder
- 1-2 tablespoons milk of choice
- Chocolate stars
- Cacao nibs
- Edible spray glitter
Method
- First, soak the raisins and cranberries in the juice from the orange and maple syrup or honey for 30 minutes.
- Preheat the oven to 180°C and grease and line a 9x9in baking tin.
- Mix together the flour, ground almonds, cacao/cocoa powder, spices and baking powder in a bowl.
- Gently melt the chocolate and coconut oil together then stir in the sugar, almond butter, milk and vanilla until glossy and smooth.
- Pour this into the dry ingredients along with the vanilla, soaked fruit (and remaining juices) plus the walnuts.
- Spoon this mixture into the tin and smooth out evenly. Bake for 25-30 minutes until firmed and leave to cool in the tin.
- Whisk together the almond butter, maple syrup, cacao/cocoa powder and milk for the topping to form a thick sauce. Spread this over the cooled brownies in the tin to cover then leave in the fridge for 30 minutes to set.
- Cut into 9-12 pieces then decorate each with a sprinkling of cacao nibs, a chocolate star and spray some glitter over. Enjoy!
Wow! What an utterly irresistible, decadently chocolatey, fruity festive treat! If you loved Pamela's Double Chocolate Mince Pie Brownies as much as we did, you'll find more amazing recipes on her food and lifestyle blog Spamellab! Or give her a follow on Twitter: @Spamellab.
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