- 250g baking margarine
- 400g caster sugar
- 75g cocoa powder
- 4 eggs
- 150g gluten-free self-raising flour
- 100g dark chocolate chips
- 250g leftover mince pies, broken into bitesize pieces
- 150g mincemeat
You can change these into vegetarian mince pies easily by using mince pies and mincemeat that contain vegetarian suet instead. If you don't have gluten-free self-raising flour you can use standard self-raising flour instead.
Preheat your oven to 160°C (140°C fan/gas mark 3) and line your 30cm x 23cm baking tray.
Place the margarine into a pan on a low heat until melted.
Take the pan off the heat then add the sugar and cocoa powder. Mix together to thoroughly combine.
Beat the eggs together in a separate bowl then add them to the cocoa mixture. Combine together thoroughly.
Add in the flour and mix again.
Gently stir in the chocolate drops, broken mince pies and mincemeat.
Pour the mix into your baking tray and smooth down the top.
Place in the oven for 30–35 minutes until risen slightly and just set – there should be a slight wobble.
Once cooked, take out of the oven and cool completely in the tin. When the mince pie brownies have completely cooled, refrigerate until cold before cutting.
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