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Hot cross bun brownie
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
Hot cross bun brownie
- 320g of 70% dark chocolate, cut into small pieces
- 175g of salted butter
- 80g of golden syrup
- 280g of golden caster sugar, unrefined
- 4 eggs, beaten
- 70g of plain flour
- 30g of mincemeat
Spiced fruit mincemeat
- 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
For the crosses
- 50g of plain flour
- 50ml of water
SAVE RECIPE
Equipment
- Piping bag and fine nozzle
- 15cm x 20cm baking tin
Method
1
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
2
Preheat the oven to 175°C/gas mark 4 and line a 15cm x 20cm baking tin with greaseproof paper
3
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
4
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
5
Pour the batter into the lined baking tin and level out with a spatula
6
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
7
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
8
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
9
Serve the brownies at room temperature or store in an airtight container in the fridge for up to 2 weeks
First published in 2015
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