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Serves 2-4

If you are looking for a festive bake, these decadent chocolate brownies from Seasoned Cookery School are perfect for a Christmas treat. Taking inspiration from Will Torrent’s Chocolate Patisserie course, the Seasoned team have come up with these little goodies – perfect as a festive dessert, an afternoon tea or even left out for Santa.



  • 200g butter
  • 200g dark chocolate
  • 250g caster sugar
  • 3 eggs
  • 110g Plain flour
  • Zest of 2 oranges
  • 2 tablespoons of good quality mincemeat


Middle Layer

  • 150g butter
  • 250g icing sugar
  • Zest and Juice of 1 orange



  • 150g dark chocolate
  • 20ml vegetable oil
  • Topping – Candid orange peel


Preheat the oven to 170 degrees C and grease and line a 20 x 30cm tin or equivalent

To make the base 

  1. Melt the chocolate – either slowly in a microwave or over a ban marie.  Meanwhile cream the butter and the sugar until pale (it won’t be as light and fluffy as a cake batter, but it will be pale and smooth).  Add the 3 eggs, one by one, mixing well in-between.
  2. Stir in the melted chocolate then fold in the flour and the orange zest.
  3. Spread the mixture in the pan, dot tiny amounts of mincemeat all over the mixture so you get little pockets of delicious mincemeat and bake for 25-30 minutes until just cooked.


To make the middle layer

  1. Combine the softened butter and the icing sugar together with a hand mixer / stand mixer.  Blend until pale & smooth, adding just enough orange juice and zest to give a lovely taste.
  2. When the brownie is cool, spread the softened icing mix all over the brownie base in a thin, but even layer.  The brownie must be cool and the buttercream must be soft to make this easy.


To make the topping

  1. Melt the chocolate and the oil in a pan until smooth and glossy.  When the buttercream layer is set, flood the top with the chocolate glaze and leave in a cool room to set.
  2. When set, get a ruler, a sharp knife & a deep jug of very hot water and a tea towel.  Mark out equal measures and cut into beautiful squares / rectangles, cleaning the knife in between each cut.  Cut down, rather than dragging through & you will get a lovely result.
  3. Store in an airtight tin for 1-2 days before enjoying.  These also freeze well.