Easy Mincemeat Brownies

Deep, dark and delicious, these mincemeat brownies combine the classic chocolatey bake with the succulent vine fruit and spice of mincemeat. This fabulous mincemeat brownie recipe is easy to make in one bowl and ready to bake in no time!

Mincemeat brownies

We love mincemeat in the Fuss Free kitchen, and always stock up after Christmas, ensuring that we have a great shortcut to rich and spicy bakes at any time of year.

See also

• Cocoa Brownies – my original one bowl, one spoon brownie recipe.
• For a non chocolate version try making mincemeat blondies.
• All my ideas for using leftover mincemeat.

You could think of these as Christmas brownies, I suppose. The richness of that delicious combination of deep cocoa with spiced fruit certainly suits a feast. I think they’re good at any time of the year, however, and don’t really care when I indulge as long as it is in moderation.

This rich variation on a classic cocoa brownie makes a big impression, but it is very easy to make, and I do love a fuss-free bake. There’s minimal equipment, minimal washing up and maximum flavour in this recipe, so prepare to indulge.

Practical batches

I like to bake in smallish batches because I normally cook for two. This recipe for mincemeat brownies will provide a little luxury every day for most of the week, without the indulgence getting out of hand. Alternatively, it’s enough to pass round if we have friends over for coffee.

The recipe suits a standard 8″/20 cm square pan and yields 12–16 servings. The brownies keep well for about 5 days, and can also be frozen.

Why you will love this mincemeat brownie recipe

• They are easy and fuss free – much less fuss than mince pies, with added cocoa!

• They’re unusual and impressive.

• They’re delicious, rich and indulgent!

• They only contain 6 basic pantry ingredients, plus the mincemeat.

• Ready straight from the pan, with no need to decorate!

• Brownies keep well, so make them a day or two in advance if you’re expecting guests.

• It’s easy to scale the recipe up to feed a crowd.

What is mincemeat?

As traditional as holly and ivy in the UK, mincemeat is a sweet filling for pies and tarts that is strongly associated with Christmas. It is less well known elsewhere, though in some parts of North America it is popular at Thanksgiving.

Mincemeat is made of dried fruit combined with sugar and sweet spices. Traditionally, there is some shredded suet too, though vegetable shortening is more common today. Mincemeat may also contain citrus peel, apple and port or brandy.

Dating back to the late Medieval period, mincemeat originally did contain minced meat along with the fruit and spices. Too good to reserve for Christmas alone, it is tasty mixed with apples in strudels and pies.

Ingredients for mincemeat brownies

• Butter – Salted or unsalted. If using unsalted, add a pinch of salt too, as it rounds off the flavour.

• Soft brown sugar – This adds colour and flavour. I generally prefer a light soft brown sugar, but you could use dark if you prefer.

• Vanilla extract – Vanilla extract is natural vanilla. Vanilla essence is synthetic, and better avoided. 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 – Use your favourite.

• Egg – one large free range

• Flour – Ordinary white flour, either self raising or plain with some 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.  

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.

How to make mincemeat brownies – step by step

Read the instructions before you begin for best results.

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. Try to get it to the point of liquefying without heating it too much.

Top tip
I find the easiest way to melt butter is in the microwave. Depending on the power of your microwave, you can half melt it and then take it out and stir to finish the job. By doing this rather than trying to melt it all, you avoid burning or heating it.

Step Two – Next, add the sugar, vanilla, mincemeat and egg. Stir it in well. If you have accidentally made the butter hot when you melted it, stir in everything but the egg, and then add the egg after.

Step Three – Sift the cocoa into the jug. I never bother with sifting four, but cocoa really benefits from it to remove the lumps.

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. Work the batter into the corners well.

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 slightly.

If you don’t have a fan oven you may need to turn the pan during baking. If so, do it quickly and gently.

Once baked, allow to cool and firm up for at least an hour before cutting. I sometimes like to leave it overnight, as the brownie is rather fragile when fresh from the oven and you don’t want it to crumble.

Step Seven – Once the bake has cooled, you can cut your mincemeat brownies into squares, ready to serve. I find 16 pieces in a 4 x 4 grid works best.

Serving suggestion

For that just-baked flavour, microwave your mincemeat brownies for 10 seconds before serving. This will restore that delicious soft centre.

For a delicious dessert, try them warm with ice cream.

Storage

Store for up to 5 days. They are actually a bit better after 2 days in the tin. I wrap brownies in the baking parchment I used for baking, before sealing them in an airtight tin.

You can freeze your mincemeat brownies and keep for 3 months.

Hints and tips

• To double the recipe – use a 13 x 9″ baking pan. The brownies will be a bit thicker and take slightly longer to cook.

• Brownies contain proportionally more fat compared with 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 bother with ‘essence’.

• Leftover mincemeat keeps for months in the jar in the fridge.

FAQs

More mincemeat recipes

If you like this mincemeat brownie recipe, then why not experiment with these 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.