150g vegetable oil
20g baking powder
250g melted chocolate, milk or dark
Festive decorations of choice (freeze dried raspberries, sprinkles, coloured icing pens, dried cranberries)
To make the brownie mixture, melt the butter and mix with water and vegetable oil.
Mix all dry ingredients in a separate bowl, folding together. Add milk and eggs and whisk until combined, to form a batter type mixture.
Bake in a gastro tin for 30 minutes at 180’C.
Once cooled, crumble the brownie mixture.
Add the mincemeat and half of the melted chocolate to the crumbled brownies. Mix well until combined.
Place this mixture into the cake pop moulds and smooth with the back of a spoon. Top tip: press into all corners to make sure the mixture fills the moulds evenly. Stick the lollipop sticks in through the mould.
Leave the cake pops to set in fridge for 15 minutes minimum.
Once set, take the cake pop out the mould and holding the stick, dip the cake pop into the melted chocolate, coating thoroughly.
Decorate whilst wet with whatever you fancy. I use Christmas sprinkles, freeze-dried raspberries, dried cranberries and a sprinkling of caster sugar to look like snow.