We are always on the quest for the perfect brownie. If you’ve been on one of our courses you may have eaten one of our favourite plain brownies as a welcome treat. This recipe is a mixture of a few of our favourite brownie recipes with a twist.
These delicious little festive orange and mincemeat brownies are a treat to behold – either top with a mirror glaze for a dinner party finish or serve as a rustic festive afternoon treat as an alternative to mince pies.
Learn the art of perfect brownies with Will Torrent on our Chocolate Patisserie course.
Orange and Mincemeat Brownies
- 200g butter
- 200g dark chocolate
- 250g caster sugar
- 3 eggs
- 110g plain flour
- Zest of 2 oranges
- 2 tablespoons of good quality mincemeat
- 250g cream cheese
- 1 egg
- 250g caster sugar
- Zest and juice of 1 orange
- 250g dark chocolate
- 30ml vegetable oil
1. Preheat the oven to 170°C and grease and line a 20 x 30cm tin or equivalent.
To make the base
2. Melt the chocolate – either slowly in a microwave or over a bain marie. Meanwhile cream the butter and the sugar until pale (it won’t be as light and fluffy as a cake batter, but it will be pale and smooth). Add the 3 eggs, one by one, mixing well in-between.
3. Stir in the melted chocolate then fold in the flour and the orange zest.
To make the swirl
4. Combine the sugar, cream cheese and egg with a hand mixer. Stir in the zest & juice of the orange.
5. Spread the brownie mixture in the pan, dot tiny amounts of mincemeat all over the base then tiny teaspoons of the swirl mixture. Swirl all together with a skewer / a small knife so they combine beautifully and bake for 40 minutes until just cooked.
If you want to give the brownies a glaze
9. Melt the chocolate and the oil in a pan until smooth and glossy. When the brownies have cooled, flood the top with the chocolate glaze and leave in a cool room to set.
10. When set, get a ruler, a sharp knife & a deep jug of very hot water and a tea towel. Mark out equal measures and cut into beautiful squares / rectangles, cleaning the knife in between each cut. Cut down, rather than dragging through & you will get a lovely result.
11. Store in an airtight tin for 3-4 days before enjoying. These also freeze well.