
These fudgy, decadent brownies hide a festive surprise: whole mince pies baked right into the center. A perfect way to upgrade your Christmas baking or use up leftover holiday treats for the ultimate seasonal snack.
Melt the cubed butter and chopped dark chocolate together in a medium heatproof bowl. You can do this in the microwave in 20-second bursts, stirring in between, or by placing the bowl over a pan of gently simmering water (bain-marie). Once smooth, set aside to cool to room temperature.
Preheat your oven to 180°C (160°C fan/gas 4). Line the base and sides of a 20cm square baking tin with non-stick parchment paper. In a separate bowl, sieve together the plain flour and cocoa powder.
In a large mixing bowl, combine the eggs and golden caster sugar. Whisk with an electric hand mixer on high speed for 3 to 8 minutes until the mixture is thick, pale, and creamy. It should reach the 'ribbon stage,' where the batter leaves a visible trail for a few seconds when the beaters are lifted.
Pour the cooled chocolate mixture into the egg mixture. Using a rubber spatula, gently fold the two together using a figure-of-eight motion. Be careful not to overwork the batter, as you want to keep as much air in the mixture as possible.
Sift the flour and cocoa mixture into the batter and continue to fold gently until just combined. The mixture will transition from dry and dusty to a thick, fudgy consistency. Stop mixing as soon as no streaks of flour remain.
Spoon about half of the brownie batter into the prepared tin. Arrange the mince pies evenly over the batter, leaving them whole. Pour the remaining batter over the top, easing it into the gaps between the pies. Level the surface with a spatula.
Bake for 25–30 minutes. The brownies are done when the top has a shiny, papery crust and the edges are starting to pull away from the tin, but the center still has a slight wobble. If using an air fryer, bake in a suitable tin at 160°C for 25–30 minutes.
Allow the brownies to cool completely in the tin before removing. Dust with icing sugar and cut into 16 squares. These brownies will keep in an airtight container for up to a week or can be frozen for up to a month.
For the best texture, ensure your melted chocolate has cooled before adding it to the eggs, or you risk scrambling them. If you prefer a more intense flavor, use dark chocolate with at least 70% cocoa solids. For a clean cut, chill the brownies in the fridge for an hour before slicing.




