Goat Brown Butter Mince Pie Blondie with Dark Chocolate Chips
Made for St Helens Farm recipe page - Find it here:
These Goat Brown Butter Mince Pie Blondies with Dark Chocolate Chips, made with goat butter, are an updated Christmas treat that will soon become a festive tradition!
It’s the addition of the brown butter made with St Helens Farms butter that makes this so irresistible.
The rich, nutty and slightly umami undertones of the brown butter balances out the sweetness of the blondie perfectly.
Brown butter is the sexy ingredient right now, and i completely understand why.
Letting the butter simmer gently until it turns an amazing golden brown, makes the flavour slightly nutty which adds a dimension that balances out any sweetness in any recipe it’s used in
Once you’ve nibbled on a piece of this Goat Brown Butter Mince Pie Blondie with Dark Chocolate Chips, you’ll have to make another batch pretty soon after. I know i did!
Wonderful to eat on the same day as baking, but just as good to eat the next day too, so making them ahead of any get together is well worth it.
Go on, give it a go an enjoy your sweet life!
Not sweet, not savoury, just perfect
What You Need
450g St Helens Farm Butter – Plus extra for greasing the tin
370g Plain Flour plus extra for tin preparation
300g Light Brown Sugar
250g Sweet Mincemeat – See Tip Box
150g Dark Chocolate Chips
3 Large Eggs
1 Tsp Mixed Spice
¼ Tsp Table Salt
Don’t let those crumbs go to waste
How It’s Done
Non-stick tin/dish 33 x 23 x 6cm
Heat the oven to 180c.
Cover the inside of the non-stick baking tin or dish, with some butter then dust with flour, tipping out any excess.
Cut out non-stick baking parchment big enough to cover the inside of the prepared tin or dish, leaving a couple of inches overhanging
Place the St Helens Farm butter into a very large saucepan (or do this in two stages) and over a medium heat, let the butter melt – See Tip Box
Once melted, turn up the heat slightly and let the melted butter bubble.
Let the butter bubble gently until it turns a deep golden colour – Watch for the bubbles to slow down and constantly swirl the saucepan. – See Tip Box
To stop the butter burning, remove the butter from the heat and pour the brown butter into a cold bowl.
Quick to make but don’t take your eyes off it.
Place both sugars and the eggs into the bowl of an electric mixer and beat until it becomes light in colour – approx. 5 minutes
Slowly drizzle the brown butter into the sugar mixture and beat until it’s fully incorporated.
Add the sweet mincemeat and the chocolate chips to the egg and brown butter mixture and beat again just to mix in – See Tip Box
In a separate bowl, mix together the flour, mixed spice and salt.
Using a large metal spoon fold in the flour mixture until just combined – don’t over mix.
Folding in the dry ingredients stops the end result from being dry.
Pour the mixture into the prepared tin.
Sit the tin on the middle shelf of the hot oven, and bake for 30-40 minutes – remove from the oven when it’s still a little soft in the centre - See Tip Box
Remove from the oven but leave in the tin to cool completely, at least 4 hours or overnight if you’ve time – See Tip Box
Use the overhanging pieces of parchment paper to remove the cold blondie.
Use a sharp knife to cut into squares to serve
Once cool, slice it up
Tip Box
Brown Butter – 1) There is a lot of butter to brown, and as the butter will bubble up a lot, using a very large pot to make the brown butter or doing this in two batches will help.
2) When making the brown butter, keep a watchful eye on it. It can go from a beautiful golden caramel colour to burnt in a matter of seconds.
3) Constantly swirling the butter stops it from burning
Pile them hight and eat them all
Sweet Mincemeat – No need to spend time making your own sweet mincemeat, your favourite shop bought works really well in this dish.
Don’t Over Mix – When adding the flour, only mix it enough so that the dry ingredients are just combined. Over mixing will result in the blondie being tough to eat.
Leave to cool – Leaving the blondies to cool for at least 4 hours, overnight if you have time, lets the insides set up making it easier to cut.
Cooking – All ovens vary so adjust baking time accordingly
Perfect every time
