This mincemeat blondie recipe lends a spicy, fruity twist to a favourite bake. My mincemeat blondies are easy to make in one bowl and ready to bake in the time it takes the oven to warm!
Mincemeat blondies
We always seem to have a jar or two of mincemeat in the cupboard. It keeps for ages as long as it is unopened and the supermarket shelves are always full of fancy versions at much reduced prices after Christmas. So I stock up and always have everything I need for a fruity, spicy bake at any time of the year.
I have been making all sorts of blondies recently. You could call these Christmas blondies but this mincemeat blondie recipe is a great one all year round. Having said that these are perfect to serve at a Christmas party, or to have a batch ready for when the carol singers are coming.
I’ve said it many times before, but I do like baking to be fuss free. Blondies are a great solution, simple to make, with minimal mess in the kitchen and great results every time.
Small batch blondies
I like to bake in modest batches because I cook for two much of the time. This recipe for mincemeat blondies will keep us in sweet treats for most of the week, without resulting in too much gluttony. Alternatively, it’s enough for a small gathering.
This recipe will fill a regular 8″ / 20 cm square pan and makes 12–16 servings. The blondies will keep for about five days. Perfect!
Why you will love this mincemeat blondie recipe
- They are easy to make with very little mess – much less fuss than mince pies.
- They’re unusual and impressive.
- They’re delicious!
- They only contain 5 basic pantry ingredients.
- Ready straight from the baking pan. No need to decorate!
- Blondies keep well – about 5 days in a tin. Make them in advance if you’re expecting guests.
- It’s easy to scale the recipe up to feed a crowd.
What is mincemeat?
Not to be confused with minced meat, mincemeat is a sweet filling for pies and tarts. It is strongly associated with Christmas, when mince pies are often served with brandy butter, but in some areas of the US it is popular at Thanksgiving.
Mincemeat is made of dried fruit combined, sugar, sweet spices and a little shredded hard fat. Traditionally, this was suet but most commercial brands are now made with vegetable shortening and suitable for vegans. It may also contain citrus peel, apple and various spirits.
Dating back to the late Medieval period, mincemeat originally contained minced meat along with the fruit and spices. The modern version is too good to save for winter festivals. Try adding it to an apple pie or to fill a baked apple.
Ingredients for mincemeat blondies
- Flour – Use self raising or do as I usually do and use plain (all purpose) with baking powder.
Pro Tip – Why Bake with Plain Flour?
I bake with plain flour and add a raising agent rather than use self raising.
First – I don’t bake every week, and the raising agent in the flour can go off. If you use a separate baking powder it is very easy to check that it is still good.
Secondly – I live in the city and my kitchen is small! If I only use one type of flour, I need less cupboard space.
- Soft brown sugar – This adds colour and flavour. I generally prefer a light soft brown sugar, but you could use dark for a very intense blondie. Or mix it up!
- Butter – Regular supermarket butter. Salted or unsalted. If using unsalted, add a pinch of salt too, as it rounds off the flavour.
- Egg – Large free range
- Vanilla Extract – Vanilla extract is natural vanilla. Vanilla essence is synthetic. I like the vanilla paste in which you can see the seeds from the vanilla pod. Adjust the quantity according to how strong it is.
- Mincemeat – Your favourite
- Baking Powder – If you don’t bake very often or if your powder is past its expiry date, check your baking powder is fresh. It is usually good long after the best before date, but it is best to check if you are unsure.
How to make mincemeat blondies – step by step
Heat the oven to 180°C / 160°C Fan / Gas 4. Prepare an 8″ / 20 cm square baking tin, lining it with baking parchment, and then greasing with butter or a light flavourless oil.
Step One – Melt your butter. You want it liquefying but not too warm.
Top tip
I find the easiest way to melt butter is in the microwave. Depending on the power of your microwave, half melt it and then take it out and stir until it’s all liquid. By doing this rather than trying to melt it all, you avoid burning or heating it.
Step Two – Next, add the sugar. Stir it in well.
Step Three – Add the egg, mincemeat and vanilla extract. Stir until well combined.
Step Four – Add the flour. If you are using baking powder and salt, add these at the same time. Fold in to make a thick, glossy batter.
Step Five – Pour the batter into the baking tray and level the surface.
Step Six – Bake for 25–28 minutes, until a papery crust forms, and the edges have risen, are slightly wrinkled and have pulled away from the edge of the baking paper. The centre will still be soft and wobble if you shake the pan slightly.
If you don’t have a fan oven you may need to turn the pan. If so, do it as quickly and gently as possible.
Allow to cool and firm up for 10–15 minutes on a wire rack before cutting.
Step Seven – Once the bake has cooled, cut your mincemeat blondies into squares, ready to serve. I find 16 pieces in a 4 x 4 grid is perfect.
Dust with a little icing sugar just before you serve.
Hints and tips for mincemeat blondies recipe
- Store for up to 5 days. They are actually a bit better after 2 days in the tin. I like to wrap blondies in the baking parchment I used for baking, before sealing them in an airtight tin. For that just baked effect, pop into the microwave for 10 seconds to warm up when you are ready to eat them. This will restore that delicious soft centre.
- For a delicious dessert, try them warm with ice cream.
- You can freeze your mincemeat blondies and keep for 3 months. Having said that, I never have any left over to freeze!
- To double the recipe – use a 13 x 9″ baking pan. The blondies will be a bit thicker and take slightly longer to cook.
- This recipe has proportionally more fat in it compared to many bakes. Take time to stir the flour in properly to prevent any separation.
- Use proper butter! Baking spread has its place but it is not here.
- Good quality vanilla extract matters. Don’t scrimp.
- Leftover mincemeat keeps for months in the jar in the fridge.
More blondie recipes
If you like this mincemeat blondies recipe, then why not experiment with these variations on the theme:
- Original easy blondies – simple and delicious
- Coffee blondies – the classic fudgy blondie with a twist for coffee lovers. Even better with chocolate chips!
- Biscoff blondies – With Biscoff batter, swirls and topping this is a must if you love Biscoff. And added Lotus biscuits for even more biscoff flavour!
- Peanut butter blondies – a peanut butter batter, with swirls and topping, as well as added chocolate chips makes this the perfect peanut butter bake!
- All the best easy blondies recipes – browse my roundup of all my favourites.
More mincemeat recipes
- Christmas mincemeat Fudge – 3 ingredients, one bowl and one spoon for this delicious fudge!
- Mincemeat cheesecake – No bake easy Christmas cheesecake packed with mincemeat.
- Mincemeat Madeleines – Classic French madeleines are easier to make than you might think, and are given a festive twist by adding some mincemeat.
Easy Mincemeat Blondies – One Bowl, One Spoon
Ingredients
- 115 g butter (melted)
- 210 g light soft brown sugar
- 150 g mincemeat
- 1 tsp vanilla extract
- 1 egg (large)
- 125 g plain flour
- 1 tsp baking powder
- 1 pinch salt
Instructions
- Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and then greasing with butter or a light flavourless oil.
- Melt the butter gently, without getting it too warm. I find it easiest to do this in the microwave.115 g butter
- Next, add the sugar. Stir in well.1 egg
- Beat in the egg, mincemeat and vanilla.210 g light soft brown sugar, 1 tsp vanilla extract
- Fold in the flour (and baking powder and salt if using plain flour or unsalted butter). Mix until you have a thick glossy batter.125 g plain flour, 1 tsp baking powder, 1 pinch salt
- Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
- Bake for 25–28* minutes, until the blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly. *If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
- Stand the tin on a wire rack and allow to cool for 10–15 minutes to firm up (the centre will continue to cook in the residual heat). Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).
Notes
- Store for up to 5 days. I find the best way is to wrap your blondies in the baking parchment you used for baking, before sealing them in an airtight tin. For that just baked taste pop into the microwave for 10 seconds to warm up and restore that delicious fudge centre.
- You can also wrap well and freeze for 3 months, but we never had any left over after a few days.
- To double the recipe – use a 13 x 9″ baking pan. The blondies will be a bit thicker and take slightly longer to cook.
- This recipe has proportionally more fat in it compared to many bakes. Take time to stir the flour in properly to prevent any separation.
- Use proper butter! Baking spread has its place but it is not here.
- Good quality vanilla extract makes a massive difference. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
- This recipe is 7 Weight Watchers Smart Points
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