Mince pie brownies recipe
 These double chocolate and fudge mince pie brownies are that little bit 'extra'. Perfect for Christmas. 110g/3¾oz unsalted butter75g/2¾oz light muscovado sugar50g/1¾oz golden caster sugar55g/2oz runny honey, agave syrup or maple syrup160g/5½oz dark chocolate, melted50g/1¾oz dark chocolate, cut into chunks1 tsp vanilla extract½ tsp flaky sea salt 2 free-range eggs45g/1¾oz plain flour 110g/3¾oz unsalted butter 75g/2¾oz light muscovado sugar 50g/1¾oz golden caster sugar 55g/2oz runny honey, agave syrup or maple syrup 160g/5½oz dark chocolate, melted 50g/1¾oz dark chocolate, cut into chunks 1 tsp vanilla extract ½ tsp flaky sea salt 2 free-range eggs 45g/1¾oz plain flour 110g/3¾oz unsalted butter425g/15oz demerara sugar125ml/4fl oz full-fat milk350ml/12fl oz condensed milk150g/5½oz dark chocolate, minimum 70% cocoa solids, broken into pieces1 tsp sea salt flakes, well crushed3 shop-bought mince pies 110g/3¾oz unsalted butter 425g/15oz demerara sugar 125ml/4fl oz full-fat milk 350ml/12fl oz condensed milk 150g/5½oz dark chocolate, minimum 70% cocoa solids, broken into pieces 1 tsp sea salt flakes, well crushed 3 shop-bought mince pies 400g/14oz dark chocolate edible gold or silver lustre powder 400g/14oz dark chocolate edible gold or silver lustre powder Method To make the brownie layer, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter, sugars and honey together in a small saucepan until bubbling. Take off the heat and add the melted chocolate, mixing well until combined. Add the vanilla and sea salt. Add the eggs and whisk until smooth and glossy. Add the flour and mix well. Line a 20cm/8in square baking tin with baking paper. Pour the mixture into the tin and leave to cool. Scatter the surface of the batter with chopped dark chocolate chunks and swirl them into the brownie using a teaspoon. Bake for 20 minutes, turning the tin halfway through cooking. Leave to cool fully in the tin then refrigerate overnight. Lift the brownie out of the tin and cut off the edges. Set aside until the fudge is ready.To make the fudge, melt the butter, sugar, milk and condensed milk gently in a large heavy-bottomed saucepan. Turn up the heat slightly and allow it to simmer, stirring all the time to prevent burning. Simmer until the mixture achieves a temperature of 112–114C, checking with a digital or sugar thermometer. The higher the temperature the firmer the fudge will be. So, for a soft fudge, remove the saucepan from the heat at 112–113C. Take off the heat and allow the fudge to settle for a moment until it has stopped bubbling. Add the chocolate in pieces and mix well. As the fudge cools, it will thicken and crystallize so keep beating with a wooden spoon until it forms a thick paste. Split the fudge in half and crumble the mince pies into one of the halves of fudge and mix well. Line the brownie baking tin with baking paper again and tip the plain chocolate fudge into the tin. Smooth the surface. Lay the brownie onto the fudge and press firmly so it sticks to the fudge. Now spread the mince pie fudge onto the brownie layer and smooth the surface with the back of a metal spoon. Leave the layers to cool for 4 hours. Divide into 18 fingers, trimming off any rough edges. Line a baking tray with baking paper and lay the fingers on the tray. For the decoration, break 200g dark chocolate into pieces and melt in a metal or glass bowl set over a saucepan of gently simmering water (do not let the water boil). Once the chocolate is fully melted, chop the remaining chocolate into very small pieces. Take the bowl of melted chocolate off the pan and mix in the chopped chocolate until it is fully melted and smooth. Dip one end of each fudge finger into the chocolate, in a diagonal direction, to coat half of the fudge finger and shake off any excess. Place each finger back on the baking tray and, once all the fingers are dipped, place in the fridge for 15–20 minutes until set. Brush a small amount of gold or silver lustre powder onto the chocolate. Store in a cool place away from direct heat and enjoy within 1 month. To make the brownie layer, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter, sugars and honey together in a small saucepan until bubbling. Take off the heat and add the melted chocolate, mixing well until combined. Add the vanilla and sea salt. Add the eggs and whisk until smooth and glossy. Add the flour and mix well. Line a 20cm/8in square baking tin with baking paper. Pour the mixture into the tin and leave to cool. Scatter the surface of the batter with chopped dark chocolate chunks and swirl them into the brownie using a teaspoon. Bake for 20 minutes, turning the tin halfway through cooking. Leave to cool fully in the tin then refrigerate overnight. Lift the brownie out of the tin and cut off the edges. Set aside until the fudge is ready. To make the brownie layer, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter, sugars and honey together in a small saucepan until bubbling. Take off the heat and add the melted chocolate, mixing well until combined. Add the vanilla and sea salt. Add the eggs and whisk until smooth and glossy. Add the flour and mix well. Line a 20cm/8in square baking tin with baking paper. Pour the mixture into the tin and leave to cool. Scatter the surface of the batter with chopped dark chocolate chunks and swirl them into the brownie using a teaspoon. Bake for 20 minutes, turning the tin halfway through cooking. Leave to cool fully in the tin then refrigerate overnight. Lift the brownie out of the tin and cut off the edges. Set aside until the fudge is ready. To make the fudge, melt the butter, sugar, milk and condensed milk gently in a large heavy-bottomed saucepan. Turn up the heat slightly and allow it to simmer, stirring all the time to prevent burning. Simmer until the mixture achieves a temperature of 112–114C, checking with a digital or sugar thermometer. The higher the temperature the firmer the fudge will be. So, for a soft fudge, remove the saucepan from the heat at 112–113C. Take off the heat and allow the fudge to settle for a moment until it has stopped bubbling. Add the chocolate in pieces and mix well. As the fudge cools, it will thicken and crystallize so keep beating with a wooden spoon until it forms a thick paste. Split the fudge in half and crumble the mince pies into one of the halves of fudge and mix well. To make the fudge, melt the butter, sugar, milk and condensed milk gently in a large heavy-bottomed saucepan. Turn up the heat slightly and allow it to simmer, stirring all the time to prevent burning. Simmer until the mixture achieves a temperature of 112–114C, checking with a digital or sugar thermometer. The higher the temperature the firmer the fudge will be. So, for a soft fudge, remove the saucepan from the heat at 112–113C. Take off the heat and allow the fudge to settle for a moment until it has stopped bubbling. Add the chocolate in pieces and mix well. As the fudge cools, it will thicken and crystallize so keep beating with a wooden spoon until it forms a thick paste. Split the fudge in half and crumble the mince pies into one of the halves of fudge and mix well. Line the brownie baking tin with baking paper again and tip the plain chocolate fudge into the tin. Smooth the surface. Lay the brownie onto the fudge and press firmly so it sticks to the fudge. Now spread the mince pie fudge onto the brownie layer and smooth the surface with the back of a metal spoon. Leave the layers to cool for 4 hours. Divide into 18 fingers, trimming off any rough edges. Line a baking tray with baking paper and lay the fingers on the tray. Line the brownie baking tin with baking paper again and tip the plain chocolate fudge into the tin. Smooth the surface. Lay the brownie onto the fudge and press firmly so it sticks to the fudge. Now spread the mince pie fudge onto the brownie layer and smooth the surface with the back of a metal spoon. Leave the layers to cool for 4 hours. Divide into 18 fingers, trimming off any rough edges. Line a baking tray with baking paper and lay the fingers on the tray. For the decoration, break 200g dark chocolate into pieces and melt in a metal or glass bowl set over a saucepan of gently simmering water (do not let the water boil). Once the chocolate is fully melted, chop the remaining chocolate into very small pieces. Take the bowl of melted chocolate off the pan and mix in the chopped chocolate until it is fully melted and smooth. Dip one end of each fudge finger into the chocolate, in a diagonal direction, to coat half of the fudge finger and shake off any excess. Place each finger back on the baking tray and, once all the fingers are dipped, place in the fridge for 15–20 minutes until set. Brush a small amount of gold or silver lustre powder onto the chocolate. Store in a cool place away from direct heat and enjoy within 1 month. For the decoration, break 200g dark chocolate into pieces and melt in a metal or glass bowl set over a saucepan of gently simmering water (do not let the water boil). Once the chocolate is fully melted, chop the remaining chocolate into very small pieces. Take the bowl of melted chocolate off the pan and mix in the chopped chocolate until it is fully melted and smooth. Dip one end of each fudge finger into the chocolate, in a diagonal direction, to coat half of the fudge finger and shake off any excess. Place each finger back on the baking tray and, once all the fingers are dipped, place in the fridge for 15–20 minutes until set. Brush a small amount of gold or silver lustre powder onto the chocolate. Store in a cool place away from direct heat and enjoy within 1 month. Recipe tips Pack into cellophane bags or festive boxes or tins for perfect Christmas gifts.