These festive & fruity mincemeat blondies are not only utterly delicious but also a great way of using up leftover mincemeat. A real crowd-pleaser bake that can be enjoyed all year round. Serve as a dessert with clotted cream or for a festive tea-time treat.
Buttery, soft and fruity, and best of all, so simple to make. I love the festive flavour the mincemeat and spices give to these blondies. It also helps the blondies stay chewy and moist.
✔️ Why should you try it?
- Easy and quick to make
- Can be customised with add-ins
- Freezer friendly
- All the flavours of the festive season
Mincemeat – use vegetarian mincemeat (i.e. without suet) if you’re making these blondies for vegetarians.
Butter – unsalted butter at room temperature.
Light Brown Sugar – gives the blondies a lovely caramel flavour. You can also use dark brown sugar if you prefer or a mixture of both.
Egg – 1 egg is needed to help bind the mixture.
Vanilla Extract – a must in blondies.
Salt – I love the salty sweet flavour combination.
Plain Flour – no raising agents are needed in this recipe so plain flour works well.
Mixed Spices – gives the blondies a subtle festive aroma and taste.
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!
One: Melt the butter in the microwave then beat in the light brown sugar, egg and vanilla extract.
Two: Mix in the salt, flour and mixed spice.
Three: Next, mix in 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 into bars. If you can, leave them overnight and they will cut into squares so much easier than if they are still warm.
- 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 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 blondies on my Christmas buffet table, along with my mincemeat muffins 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, with each layer separated with non stick baking paper.
What is mincemeat?
Mincemeat is a mixture of chopped dried fruit, spirits (brandy, rum or whisky) and spices such as cinnamon, cloves and nutmeg.
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
- Mincemeat Muffins
- Mincemeat Crumble Slices
- Mincemeat Brownies
- Microwave Mince Pie Fudge
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Fruity Mincemeat Blondies
- 20 cm square baking tin.
- Mixing bowl
- 115 g Butter melted
- 215 g Light Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 125 g Plain Flour
- 1 tsp Mixed Spice
- 100 g Mincemeat
- 50 g White Chocolate Chips optional
- Preheat the oven to 200°c (180 fan) and line a 20cm square baking tin with non stick baking paper.
- Melt the butter in the microwave in 20 second bursts.
- 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.
I’m linking this recipe up to #CookBlogShare which this week is hosted by Feast Glorious Feast.