Festive fruity mincemeat blondies are an easy and delicious Christmas bake! You get to enjoy all of the flavours of a mince pie in blondie form, and it's also a great recipe for using up leftover mincemeat!
A real crowd-pleaser of a bake that can be enjoyed all year round. Serve as a dessert with clotted cream or for a festive tea-time treat with brandy butter.
Buttery, soft and fruity, and best of all, so simple to make! I love the festive flavours in these moist mince pie blondies!
Love blondies? Check out my festive cranberry white chocolate blondies too!
✔️ Why should you try it?
- Quick and easy to make
- Made in one bowl
- Can be customised with add-ins
- Freezer friendly
- All the flavours of Christmas
- Easier to make than mince pies
- Mincemeat - use vegetarian mincemeat (i.e. without suet) if you're making these blondies for vegetarians. Most mincemeat is now made with vegetable shortening, but it's always worth checking the label!
- Butter - unsalted butter is best for this recipe. Melt in the microwave in 20 seconds bursts, stirring every time.
- Light Brown Sugar - gives the blondies a lovely caramel flavour. You can also use dark brown sugar if you prefer, for a richer tasting blondie.
- Egg - 1 egg is needed to help bind the blondie batter. I try and use large organic free-range eggs
- Vanilla Extract - make sure you use a good quality vanilla extract. It really makes a difference to the flavour.
- Salt - I love the salty sweet flavour combination and a little pinch of salt helps balance the sweetness in these mince pie blondies.
- Plain Flour - no raising agents are needed in this recipe so plain flour works well.
- Mixed Spice - gives the blondies a subtle festive spice.
- White Chocolate Chips (optional) - if you're a chocoholic like me then some white chocolate chips takes these mincemeat blondies to the next level of deliciousness!
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the butter in the microwave (I do this in 20 second bursts to avoid exploding butter accidents!), then beat in the light brown sugar, egg and vanilla extract.
Two: Mix in the salt, plain flour and mixed spice.
Three: Stir through the mincemeat and white chocolate chips if using.
Four: Spoon the blondie mixture into a 20cm square tin, lined with baking paper and bake in a pre-heated oven for 25 minutes.
💭 Top tips
- Leave the blondies to cool completely before cutting them into bars. If you're in a hurry, then pop them in the fridge to cool and set!
- If you're adding the optional white chocolate chips, make sure the melted butter has cooled sufficiently so that the chocolate chips don't melt when mixed into the blondie batter.
🍴 Serving suggestions
I like to serve the mince pie blondies as a quick and easy dessert with clotted cream or my no-churn honeycomb ice cream. If you prefer, the blondies can be reheated in the microwave and served warm.
I always include these mincemeat blondies on my Christmas buffet table, along with my mincemeat muffins, M&M cookie bars, and honeycomb tiffin. They're also perfect as a mid-afternoon pick me up during the festive season and beyond!
Blondies are easy to customise based on your flavour preferences. Chopped nuts could be added to the mixture, or how about orange zest to make them extra-fruity?
Blondies are usually made with light brown sugar but you could use a mixture of light brown and dark brown sugar which would give them an even deeper caramel flavour.
If you can't get hold of mixed spice then use cinnamon instead.
The festive blondies will keep in an airtight tin or container for up to 5 days. Alternatively, they can be frozen for up to 3 months. Cut the blondies into squares once cool and place in a freezer-safe container, (separate each layer with baking paper so they don't stick together).
What is mincemeat?
During Medieval times, mincemeat originally contained minced meat along with the fruit and spices. The modern version is a mixture of chopped dried fruit, spirits (brandy, rum or whisky) and spices such as cinnamon, cloves and nutmeg. Why not try adding it to an apple crumble?
What is the difference between a blondie and a brownie?
The main difference between a blondie and a brownie is chocolate! Brownies use cocoa powder and/or dark chocolate in the mixture, whereas blondies don't. Blondies are usually flavoured with vanilla and white chocolate.
Some more delicious recipes using mincemeat;
- Apple and Mincemeat Crumble
- Crumble Topped Mince Pies
- Mincemeat Pinwheels
- Mincemeat Muffins
- Mincemeat Crumble Slices
- Mincemeat Brownies
- Microwave Mince Pie Fudge
If blondies are your thing, you might want to check out these easy blondie recipes too!
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Fruity Mincemeat Blondies
- 115 g Butter melted
- 215 g Light Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 125 g Plain Flour
- 1 teaspoon Mixed Spice
- 100 g Mincemeat
- 50 g White Chocolate Chips optional
- Preheat the oven to 180°c (160 fan/ 350F/ Gas 4) and line an 8"/20cm square baking tin with non stick baking paper.
- Melt the butter in the microwave in 20 second bursts, stirring each time.
- Beat the light brown sugar, egg and vanilla extract into the melted butter until everything is combined.
- Stir in the salt, plain flour and mixed spice then fold in the mincemeat and white chocolate chips if using.
- Spoon the mixture into the prepared tin and bake in the oven for 25 minutes. Leave to cool completely before cutting into squares.
- Add the zest of 1 orange for an extra fruity kick.
- Add a handful of chopped walnuts for crunch and texture.
- Use a mixture of light brown and dark brown sugar for a richer taste.
- Dust with icing sugar for a pretty tea-time treat.
I'm linking this recipe up to #CookBlogShare which this week is hosted by Feast Glorious Feast.