It’s a testament to the tastiness of these festive brownies that I only just managed to grab a photo of the last two before they vanished completely.
They were amazing. Not just “Ooh, nice with a cup of coffee” good, but good enough to cause a worrying outbreak of orgasmic noises across the office.
You too can be the bringer of chocolatey joy – and use up that leftover mincemeat. Here’s the recipe.
Christmas Truffle Brownies
Adapted from the Popina Book of Baking
- 100g Green and Black’s Maya Gold chocolate
- 140g dark chocolate (70% cocoa)
- 100g butter
- 3 eggs (large)
- 135g caster sugar
- 55g plain flour
- 2-3 “knobs” of stem ginger in syrup (drained, chopped finely)
- Approx 1/3 jar of Waitrose Cranberry and Port mincemeat
- Get your eggs and butter out of the fridge and go and do something else for a bit.
- Preheat the oven to 150C (300F, gas 2). Line an 18x18cm square pan with greaseproof or a re-usable baking liner.
- Break the chocolate into pieces. Melt the chocolate and butter in a bowl over a saucepan of simmering water. Take this bit slowly – avoid keeping the heat on the saucepan all the time. You could probably do it in the microwave too. Stir until melted, and leave to cool down a bit.
- Crack the eggs into a mixing bowl, and whisk in the caster sugar with an electric whisk until pale and creamy. Or use a hand whisk and firm muscles.
- Fold in the flour.
- Fold in the choc/butter mixture carefully.
- Stir in the chopped stem ginger and the mincemeat.
- Pour it into the tin. Lick the bowl and spoon.
- Into the over. The book suggests 15mins, but mine were still very wobbly in the middle, so I gave them 5 mins longer. Avoid over-cooking though. Nobody likes an overcooked brownie.
- Leave to cool completely in the tin. I left mine in the fridge once they’d cooled to room temperature before slicing them up.
- Makes 1 enormous greedy slab, 9 coronary-inducing size, 16 or 25 bite-sized (I usually make 25).