No-bake brownies that are perfect for the Holiday season. Use your favourite selection of dried fruits and alcohol.
Servings 12
Ingredients
Mincemeat Brownies
First Set
60goat flour
60gground almonds
60gcocoa powder
60gcoconut sugarpowdered
Second Set
1tsptamari
60galmond butter
40gcacao pastemelted
100gfresh medjool datespitted
100gmincemeatroughly chopped
Mincemeat soaking liquidas needed to bring mix together
For Texture
50groasted hazelnuts or activated / roasted nuts of your choice
Mincemeat
First Set
50gcoconut sugar
150mlsbrandy
Zest of 1 orange
Zest of 1 lemon
3star anise
3cloves
1cinnamon quill
Pinchsalt
Second Set
150gdried figsstems removed and chopped
150gdried datespitted and chopped
75graisins, currants or white mulberries
75gdried cherries
Instructions
Brownies
In a food processor combine the first set of ingredients and pulse.
Add the second set of ingredients and blend to combine. The mix should just come together in the processor, but not be so moist it forms a ball. If you think it needs more liquid, add 1 tbsp of mincemeat liquid at a time, process and add more if needed.
Pulse through the nuts right at the end.
Form Using A Pan
Line a square baking tin with cling film -- mine was L 18cm x W 18cm x H 7cm
Press the brownie mix into the tin and smooth it down with the back of a spoon.
Chop the remaining nuts roughly and press into the top of the brownies.
Pop in the fridge or freezer to set, about 10-20 mins. Cut and serve or store in an airtight container in the fridge for up to 2 weeks or in the freezer for several months.
Hand Form Using Cutters
Roll out the brownie dough on a non-stick sheet or greaseproof paper to the thickness you desire for the brownies.
Sprinkle some nuts on top and roll them gently into the dough surface.
Use a cookie cutter of your choice to cut them into your desired shape. I used a rectangle cutter - this is the cutter set I used.
Repeat this process until all dough is used.
Pop in the fridge or freezer to set, about 10-20 mins.
Store in an airtight container in the fridge for up to 2 weeks or in the freezer for several months.
Mincemeat
Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.
Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.
Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.
Add all other remaining ingredients to the brandy and stir to combine.
Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the filling recipe below.