Our mince pie brownies are amazingly chocolatey, wonderfully gooey and have a scrumptious festive twist.
- 115ml unsweetened almond milk
- 70g dark chocolate
- 70g almond butter
- 125g coconut sugar
- 2 teaspoons vanilla extract
- 60g oat flour
- 40g ground almonds
- 35g cacao powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- Pinch of salt
- 200g vegan mincemeat
- 75g dark chocolate chips
- Heat the oven to 180°C (350F) fan.
- Line the base and sides of a brownie tin with baking paper.
- Finely chop the dark chocolate. Pour the almond milk into a medium saucepan and gently heat. Gradually add the dark chocolate and whisk until it melts into the almond milk. Remove from the heat and stir through the almond butter, vanilla extract and coconut sugar until completely melted and combined.
- To make the oat flour, weigh out the oats into a blender or food processor and blitz until they create a flour, then tip the oat flour into a mixing bowl. Add the ground almonds, cacao powder, baking powder and bicarbonate of soda. Stir through the dry ingredients to combine.
- Tip the dry ingredients into the wet ingredients in the saucepan and whisk together. Now add the mincemeat and stir roughly through the mix, then add the chocolate chips and stir through.
- Spoon into the lined brownie tin and smooth across the top, the layer will be quite thin.
- Place in the centre of the oven and bake for 20 minutes.
- Remove and place on a wire cooling rack for 1 hour, before removing the mince pie brownies from the tin. Then leave overnight or for at least 7 hours to gain the best mince pie brownie texture (brownies are always better the next day!)
- Slice into 16 mince pie brownies and serve, they are also delicious warm – just return to the oven for 10 minutes.
Resting time before eating 20 minutes to several hours (for the best texture)