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The finished blondies are shown, soft in the middle and dotted with spiced fruit
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Easy Mincemeat Blondies – One Bowl, One Spoon

Not just for Christmas these easy mincemeat blondies, are packed with fruit and spice, and full buttery caramel flavours, to enjoy all year round!
Servings: 16 blondies
Prep Time5 mins
Cook Time25 mins
Total Time30 mins


  • 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


  • 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).


  • 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.
Nutritional Information
  • This recipe is 7 Weight Watchers Smart Points
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 62mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 202IU | Calcium: 24mg | Iron: 1mg