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  • Baking Heaven

    TEATIME TREATS

    Oct 01, 2020 9 minutes

    For the snowy mountain & Christmas tree tarts, see page 57

    Christmas brownies

    MAKES ABOUT 12 TRIANGLES

    300g (10½oz) sugar
    200g (7oz) unsalted butter, cubed
    200g (7oz) dark chocolate, chopped
    150g (5½oz) mincemeat
    130g (4½oz) flour
    55g (2oz) cocoa powder
    4 large free-range eggs
    1 tsp vanilla extract
    grated zest of 1 clementine or orange

    For the chocolate sauce

    100ml (3½fl oz) double cream
    80g (3oz) dark chocolate, cut into small pieces
    3 tbsp golden syrup
    festive sprinkles, to decorate

    1 Preheat the oven to 180°C/Gas Mark 4. Line a deep tin with baking paper, letting it hang over the edges.

    2Chop the chocolate into small chunks. Place the chocolate and butter into a small saucepan and slowly melt over a very low heat. Take off the heat and set aside to cool slightly.

    3 Put the eggs and sugar in large bowl and whisk together until frothy.

    4 Add a little of the melted chocolate to the eggs and gently whisk together. Gradually add all the chocolate, vanilla extract and clementine zest and mix thoroughly.

    5 Sift the flour and cocoa into the chocolate and fold together with a spatula.

    6 Fold in the mincemeat, then transfer the batter to the prepared tin.

    Bake for 40-45 minutes. The brownies are ready when mostly firm on top with a slight 'give'. Test after 40 minutes – a skewer inserted into the centre should come out with a few moist crumbs attached, but if the batter

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