Chocolate coffee brownie mince pies Recipe

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Try a new spin on an old classic with these chocolate coffee brownie mince pies, the perfect blend of familiar, comforting, Christmas flavours with a crowd-pleasing chocolate and coffee twist

Two chocolate coffee brownie mince pies on a table with another that has a bite taken out of it.
(Image credit: Future/Hannah Hughes)
Preparation Time40 mins
Cooking Time20 mins
Total Time1 hours plus resting time
Nutrition Per PortionRDA
Calories384 Kcal19%
Saturated Fat11 g55%
Fat19 g27%
Carbohydrates49 g19%

Chocolate coffee brownie mince pies are a moreish twist on a classic festive treat and can be made in advance ready to serve as a surprise when you have guests over during the holidays.

Once the decorations are hung and the presents are wrapped, it’s time to tuck into some truly special food. The only thing better than the best mince pies in the shops is when you make them yourself and it's also fun to experiment with different Christmas dessert ideas

We love the extra sweetness added to the traditional Christmas flavour of these mince pies, which is carefully balanced with the bitterness of the coffee - making for a delicious pudding that is sure to surprise and delight. 


For the pastry:

  • 210g flour
  • 2tbsp icing sugar
  • 120g butter
  • 1 medium egg

For the filling:

  • 75g butter
  • 100g chocolate, melted
  • 125g light muscovado sugar
  • 75g plain flour
  • ¼ tsp baking powder
  • 2tsp instant espresso coffee powder, mixed with 2tbsp boiling water
  • 2 medium eggs, beaten
  • 260g mincemeat
  • Icing sugar, to dust

You will also need a 12-hole muffin tin and a 10cm cutter for this recipe.


  1. For the pastry: in a food processor, pulse the flour and icing sugar with the butter until it resembles fine breadcrumbs. Add the egg and pulse until a dough is formed. Wrap with cling film and place in the fridge for 30 mins.
  2. For the filling: melt the butter and chocolate together over a low heat. In a separate bowl, mix together the muscovado, flour and baking powder. Stir in the melted butter mixture, espresso mix and eggs. 
  3. Heat the oven to 160Fan/Gas 4. Roll the pastry out on a well floured surface, to 3mm thickness. Using a 10cm cutter, cut out 12 rounds. Press into a 12 hole muffin tin.
  4. Spoon heaped teaspoons of the fruit mince into the base of the pie, then top with the brownie mixture. Fill the mixture to just below the pastry rim. Bake in the oven for 18-20mins until puffed up and cooked through.
  5. Remove and allow to cool before dusting with icing sugar and serving.
Jen Bedloe
Food Director

An experienced recipe writer, editor and food stylist, Jen is Group Food Director at Future plc where she oversees the food content across the women’s lifestyle group, including Woman and Home, Women’s Weekly, Woman, Woman’s Own, Chat, and

Jen studied Communications at Goldsmiths, then landed her first job in media working for Delia Smith’s publishing company on Sainsbury’s magazine. Jen honed her practical skills by combining courses at Leith’s cookery school with time spent in the test kitchen testing recipes and assisting food stylists on photoshoots.