60 minutes, plus overnight soaking time and maturing time
Paul A Young's hot cross bun brownie recipe makes a terrific Easter treat, but can easily be made into a festive brownie by removing the cross - the flavours are extraordinary whatever time of the year it is. The recipe makes more mincemeat than is needed so either store the remainder for a rainy day or buy some quality pre-made mincemeat.
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To make the mincemeat, simply mix together all of the ingredients well and allow to soak overnight before using. Place the excess in sterilized jars or an airtight container
250g of raisins
250g of sultanas
50g of mixed peel
125g of apple
1/2 orange, juice and zest
60g of butter, melted
125g of light muscovado sugar, unrefined
60ml of brandy
60ml of ruby port
10g of ground cinnamon
5g of ground nutmeg
Preheat the oven to 175°C/gas mark 4 and line a 15cm x 20cm baking tin with greaseproof paper
Place a pan over a medium heat and melt the butter and syrup, then add the sugar and simmer for 3-4 minutes until dissolved. Remove from the heat and add the chocolate, mixing well
175g of salted butter
80g of golden syrup
280g of golden caster sugar, unrefined
320g of 70% dark chocolate, cut into small pieces
Thoroughly stir in the beaten eggs, then add the flour. Beat until all of the flour is incorporated and finally, mix in the mincemeat
4 eggs, beaten
70g of plain flour
30g of mincemeat
Pour the batter into the lined baking tin and level out with a spatula
Mix together the flour and water for the crosses to make a paste, then transfer to a piping bag with a small plain nozzle. Pipe on top of the unbaked brownie batter to form crosses when cut
50g of plain flour
50ml of water
Bake for 25-30 minutes until gently set and wobbly in the middle - do not be tempted to leave the brownie in the oven longer than the cooking time as it will dry out and overcook. Allow to cool then refrigerate overnight
The next day, turn the brownie sheet out, remove the baking paper and cut off the edges for neatness. Turn the brownie the right way and cut into squares so there is a cross on each square of brownie - using a knife dipped in water will make this a lot easier
Serve the brownies at room temperature or store in an airtight container in the fridge for up to 2 weeks
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