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Mince pie brownies, yes you read that right! Nutty, fruity and chocolatey, you won’t be able to get enough of this festive traybake. See method
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1. Preheat the oven to gas 3, 170°C, fan 150°C. Lightly grease and line a 20 x 20cm baking tin with baking paper.
2. Put the butter, golden syrup and caster sugar in a large saucepan and stir over a low heat until the sugar has completely melted. Remove from the heat and stir through the chocolate, followed by the eggs. Sift over the flour and salt and fold through until just incorporated. Scatter over half the pecans and fold again until just incorporated.
3. Pour the mixture into a tin and add the mincemeat in teaspoonfuls. Use the tip of a knife to gently swirl the mincemeat through the mixture, keeping some large blobs remaining. Sprinkle over the remaining pecans and bake for 25-30 mins until the brownie is set at the sides but has a slight wobble in the centre. Remove from the oven, leave to cool and freeze for 2 hrs to create a fudgy texture.
4. Cut into squares to serve. Will keep for 2-3 days in an airtight container.
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