Let the festive baking commence! Caramelised and fudgy with the nutty biscuit notes of browned butter, this tempting traybake is a twist on the classic mince pie. Make a batch and freeze another...these really won't last long!
- 450g Unsalted Butter
- 3 Large Eggs
- 300g Light Muscovado Sugar
- 70g Dark Brown Sugar
- 370g Plain Flour
- 1tsp Mixed Spice
- ¼ tsp Salt
- 250g Mincemeat from a Jar
- 100g Glace Cherries, halved
- 100g Dark Chocolate, cut into chunks
- Icing Sugar to dust
1. Grease and line a Stellar Non-Stick 33 x 23 x 6cm Cake Tin with non-stick paper, leaving an overhang (the paper makes it easy to lift out your brownies as a solid block once chilled, but your mixture can be poured directly into the non-stick tin if you'd prefer). Set your prepared tin aside in the fridge. Preheat your oven to 170°C.
2. Add the butter to a medium non-stick saucepan and melt over a low heat. Once melted, turn up the heat and bubble. As the bubbles slow down you will notice the milk solids turning brown. The butter will begin to smell biscuity and turn darker in colour. Turn off the heat and quickly pour into a heatproof bowl.
3. Beat both sugars and the eggs with a hand or stand mixer, on medium-high for 3-5 minutes or until thickened and lighter in colour.
4. Meanwhile whisk the flour, mixed spice and salt in a separate bowl until combined.
5. Gently pour the browned butter into the egg mixture and beat slowly to combine. Add the mincemeat and mix this in too.
6. Fold in the flour mixture, followed by the cherries and chocolate. Try not to overmix, just until it looks consistent.
7. Pour into the prepared tin and bake on the middle shelf for 30-35 minutes or until only just set in the centre.
8. Allow to cool to room tempeature, then chill for at least 4 hours - overnight is ideal! This really helps with the texture of your blondies.
9. Dust with icing sugar.
10. Lift out of your tray using the overhanging paper then cut into delicious squares. Serve with lashings of brandy butter!