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Chocolate Brownie Mince Pies
Christmas just got even better with this brownie mince pies recipe. They’re tasty, rich and decadent! Here’s how I make them!
If you love mince pies (minus the mincemeat filling), then what I have for you is going to blow your mind! Picture this… shortcrust pastry mince pies but with a fudgy brownie centre.
They are PERFECT for Christmas and are so cute to decorate too. I chose a star topping, but you can use any Christmas cut-out shape that you like, or you can leave them plain.
The base is so buttery, and I’ve developed the filling to be fudgy, chocolatey and irresistibly rich. The only thing better than these brownie mince pies is Bailey’s hot chocolate served on the side!
Recipe Ingredients
Below are the ingredients I used:
- Brownie Batter: I create a fudgy brownie from plain flour, butter, caster sugar, light brown sugar, dark chocolate, cocoa powder, eggs, vanilla extract and salt.
- Sweet Shortcrust Pastry: To make the pastry, I mix together plain flour, butter, icing sugar and a little bit of milk or water. Instead of icing sugar, you can use caster sugar. I used a food processor to blitz everything together, but you can make the pastry by hand.
I use the same sweet shortcrust pastry to make these classic mincemeat mince pies. However, if you want another twist, use puff pastry like these puff pastry mince pies.
How To Make Brownie Mince Pies
Here’s a summary of how I make homemade brownie mince pies. You can get the full recipe instructions on the recipe card below:
I start by making the shortcrust pastry; to do this, I mix the ingredients in my food processor. Then I wrap the pastry in cling film and leave it to chill in the fridge whilst I make the brownie batter.
To make the brownie batter, I melt butter and dark chocolate together and mix it into a mixture of whisked eggs, sugars and vanilla extract. Next, I add flour, cocoa powder and salt and gently whisk it into the brownie batter.
Once chilled, I roll out the pastry and cut out bases which I place in my mince pies tin. Then I add the brownie batter followed by a star lid (not in all) and bake it in the oven for 20 minutes.
My Top Tips
Making the pastry and brownie batter can take some time; to avoid a super long time in the kitchen, I like to make the pastry 1 to 2 days ahead of time. If you’re doing this, leave the pastry to chill in the fridge for up to 3 days. You can also do this for the brownie batter too.
Don’t skip chilling the pastry dough, even if it’s just for 15 minutes. This is because it makes rolling the dough so much easier and prevents the dough from sticking to the rolling pin.
With the remaining brownie batter, I like to spoon it into cupcake cases, it makes great brownie cakes!
How To Serve Brownie Mince Pies
I like to serve these brownie mince pies with pretty much any hot drink there is, like a biscoff latte, chocolate orange hot chocolate or this creamy Biscoff hot chocolate. It’s such a rich combo, but hey it’s Christmas.
Alternatively, mince pies can be one of those Christmas treats that are constantly on the table. So, they are perfectly fine to eat by themselves.
How To Store
Store any leftovers in an airtight container and keep at room temperature for up to 3 to 5 days. The great news is, if you want to keep them for longer, they can be frozen!!
More Christmas Desserts
- Puff Pastry Christmas Men
- Rice Krispies Christmas Pudding
- Nutella Christmas Tree
- Christmas Shortbread Biscuits
Brownie Mince Pies
Ingredients
Shortcrust Pastry
- 350 g Plain Flour
- 230 g Butter (Block Butter)
- 100 g Caster Sugar (Or Icing Sugar)
- 2 tbsp Water (Or Milk)
Brownie Batter
- 60 g Plain Flour
- 115 g Butter
- 100 g Caster Sugar
- 70 g Light Brown Sugar
- 100 g Dark Chocolate
- 25 g Cocoa Powder
- 3 Medium Eggs
- ½ tsp Vanilla Extract
- Pinch Of Salt
Instructions
Making The Shortcrust Pastry
- Add flour and sugar to a food processor and process until evenly distributed.350 g Plain Flour, 100 g Caster Sugar
- Add butter to the food processor and process until the mixture resembles fine breadcrumbs.230 g Butter
- Add a few tablespoons of water (or milk) and mix together until the pastry dough has formed. Use your hands to bind the dough together.2 tbsp Water
- Wrap the sweet shortcrust pastry in cling film and leave it to chill in the fridge for at least 15 minutes.
Making The Brownie Batter
- Melt butter and chocolate together in the microwave or in a pan and set it aside to cool down.115 g Butter, 100 g Dark Chocolate
- Place caster sugar, light brown sugar, eggs and vanilla extract into a large mixing bowl. With an electric whisk, whisk the mixture until it becomes pale, frothy and has doubled in size.100 g Caster Sugar, 70 g Light Brown Sugar, 3 Medium Eggs, ½ tsp Vanilla Extract
- Pour the dark chocolate and melted butter mixture into the whisked eggs mixture. Whisk together until combined.
- Sift plain flour, salt and cocoa powder over the mixture, then whisk again until it's evenly combined.60 g Plain Flour, 25 g Cocoa Powder, Pinch Of Salt
Assembling
- At this time, preheat your oven to 180°C (gas mark 4, 160°Fan) and grease a holed mince pie tin with oil or butter.
- Using a rolling pin, roll out the pastry on a lightly floured surface. The pastry should be around 5mm (0.5cm) thick.
- Get a round fluted cookie cutter preferably 7.4cm or 7.5cm and cut out bases from the pastry. Place the bases into your holed mince pie tin and gently press them down. You can also make mini star toppings.
- Add a tablespoon of brownie batter to the base, and top with a star lid (optional).
- Bake in the oven for 20 minutes and leave it to cool down for at least 10 minutes.
Video
Notes
Make The Pastry By Hand
- Pour flour and sugar into a large mixing bowl and mix until evenly distributed.
- Slice butter into small cubes, rub it into the flour and sugar mixture using your fingertips until it resembles breadcrumbs.
- Add a few tablespoons of water (or milk) and mix together until the pastry dough has formed. Use your hands to bind the dough together.
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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