Festive brownies spiced up with mincemeat. Bite into a rich chocolate fudgy slice and be delighted with booze soaked fruit and slivers of crunchy nuts. These mincemeat brownies are a real crowd pleaser and perfect for using up any leftover mincemeat. They’re gluten-free too.
If you don’t have much time, brownies are the perfect bake to make for friends, family or visitors. They don’t take long to prepare and washing up is minimal, especially if you use my one-pan-method. You can easily be getting on with something else whilst the brownies are baking and then cooling.
You can make these mincemeat brownies well in advance too. Just keep them well sealed in a cool place and they’ll easily last a week. In fact, they’re even more delicious if you eat them the day after baking. They just get fudgier.
Mincemeat Brownies
To prepare these mincemeat brownies I go for my super easy, less washing up, one pan method. It works really well for me as I cook with electric. If you have gas or can’t get a nice low heat, then use a large heatproof bowl suspended over a pan of hot water instead.
Mincemeat brownie batter in the pan prior to baking. Mincemeat brownies just cooled down enough to cut into bars.
It’s really just a case of melting the butter and chocolate together. Then beating in the sugar, followed by the eggs. Finally sift in the dry ingredients, then stir in the mincemeat. Easy peasy. All you need to do after that is scrape the batter into a suitable silicone mould or lined tin and bake.
Gluten-Free Flour
You don’t have to use gluten-free flour in this recipe, but it does make them accessible to anyone who is wheat intolerant if you do. I use Free From Fairy’s flour as it always performs well and is made from wholegrains. Buckwheat flour is a good alternative. You only need sixty grams, so it’s a good recipe to experiment with.
Homemade Mincemeat
I always seem to have a jar or two of homemade mincemeat knocking around from the previous year. This year it’s lemon & ginger mincemeat but it might just as well have been my chilli chocolate mincemeat. This latter is my favourite mincemeat ever. But it’s nice to ring the changes sometimes.
You only need four tablespoons for this recipe, so it’s a great way to use up any leftover mincemeat you might have lying around. A little bit more or a little bit less isn’t going to make a big difference.
Christmas Pudding
These mincemeat brownies make an excellent stand in for a Christmas pudding. They have a similar texture and flavour to Christmas pudding, but with the added bonus of chocolate.
As they are so easy to make and are best prepared a day to two before the big day, it’s one less thing to worry about. Serve warm or cold with clotted cream, ice-cream or custard.
Other Mincemeat Recipes You Might Like
- Almond mincemeat slices
- Chilli & chocolate mincemeat slice
- Chocolate mincemeat flapjacks
- Fig & mincemeat Christmas bundt cake
- Leftover mincemeat buns
- Simnel mincemeat Easter cake
- Yeasted buns with mincemeat and cardamom
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these festive mincemeat brownies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more brownie recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Festive Mincemeat Brownies. PIN IT.
Mincemeat Brownies – The Recipe
Mincemeat Brownies
Ingredients
- 125 g unsalted butter
- 200 g dark chocolate (I use 72%)
- 225 g caster or granulated sugar
- 4 eggs
- 60 g gluten-free flour (I use Free From Fairy’s)
- ¼ tsp gluten-free baking powder
- 1 tsp cocoa powder
- 4 tbsp mincemeat
- icing sugar for dusting (optional)
Instructions
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Place the butter and chocolate in a large saucepan and melt over a low heat. I find this works well with electric. If you can’t get a low heat on your stove, then use a large bowl suspended over a pan of hot, but not boiling, water instead.
- Remove from the heat and beat in the sugar. Then beat in the eggs, one by one.
- Sieve in the flour and cocoa and fold in.
- Lastly stir in the mincemeat.
- Scrape the batter into a 20cm sq (8″) silicone mould or lined tin and bake for 35 minutes. The batter should be well risen with a crust on top, but still have a slight wobble in the middle. It’s important not to overcook brownies.
- Leave to cool in the tin, then cut into 12 bars.
- Dust with icing sugar if desired.
Notes
Nutrition
Sharing
I’m sharing these mincemeat brownies with Apply to Face Blog for #BakingCrumbs.
Made these today! They turned out really nice. Better than expected! A couple of things with the recipe I changed. Only used 3 eggs not 4. I used less sugar – 150g. A tablespoon of cocoa powder. A teaspoon as the recipe suggests would not have any impact.
I turned the oven down to 160 fan, and 25 mins was plenty. They would have been burnt if I followed the recipe guide.
Hi Ali. Glad you enjoyed the brownies and thanks for your feedback. Brownies are very forgiving bakes I find and they’re ever so easy to adapt. They also have a shocking amount of sugar in them, so it’s good to hear they worked for you with significantly less.
I’d normally give brownies about 25 minutes, but because these have wet mincemeat in them, I found they needed more. So much depends on the oven. But you also had less mixture, so would need less time anyway. And 160 fan is the right setting for 180 normal oven temperature, so you did the right thing there.
What is wrong with people ? Came to this site’s recipe because of the 5 stars for the recipe, only to find out that none of the comments even mentioned that they had even tried the recipe themselves ! So, who has made it, and what do they think of it ?
Perhaps you could be the first one to comment here on how it turns out for you, John. I’ve had positive comments on various social media channels from people that have made it, but none here – as yet!
John – I made them! You can read my review.
Thank you.
I love the idea of adding mincemeat to a brownie. I tend to use up all my mincemeat in a traditional mince pie but think this year is the year to branch out and try some new things. I’ve added yours to my list. #CookBlogShare
Thanks Helen. Chocolate and mincemeat is a lovely combination and these have become my new favourite brownie.
What an epic recipe. Bizarrely I have been thinking about marrying the two myself. I am going to HAVE to try this recipe now. I can just taste how the spices and sweet fruit will go amazingly together. What a fabulous combo. Thank you so much for bringing them to #BakingCrumbs
It really is a good combination Jenny and so very festive too. Enjoy your mincemeat brownies.
Well, I know what to do with my left-over mincemeat now! What a great recipe – love the idea of combining chocolate with all those Christmas flavours.
Yes, they are real festive brownies and definitely rich and decadent enough to serve up as a Christmas pudding.
I love the idea of adding the flavours of mincemeat to your chocolate brownies, very clever. Thank you for sharing to #CookBlogShare
Thanks Lesley. I always end up saying this when I’ve made brownies, but I’ll say it again anyway – I reckon these might be the best brownies ever!
Mincemeat and chocolate sound amazing together! Pinned this lovely recipe to my Christmas board. If I’ve got leftover mincemeat I’ll give these brownies a go. Thank you for linking up with #CookBlogShare:)
Thanks Monica. They’re ever so good. I have just chomped my way through yet another one – so hard to resist.
Absolutely adore the look and sound of this, Choclette. As for the chili chocolate mincemeat, I’m sold too. Fabulous job!
They really are good Jill. I sort of thought they would be, but they’re even better. Sadly these ones didn’t have the chilli mincemeat in, so I’ll just have to make another batch.
I think I just found my go-to brownie recipe!!! These look amazing! Even better with the powdered sugar sprinkled on top!
Thanks Leslie. I wouldn’t normally sprinkle my brownies with icing sugar, but for a festive occasion, it just has to be done.
WOW, what a rich and decadent brownie recipe with a little surprise inside. Love the idea of adding mincemeat into the brownie batter – will have to try these out sometime.
With the festive season well underway, now is a very good time to try them.
I’m not a mincemeat fan, but I reckon these could persuade me.
I not only reckon they could persuade you, I know they have.
I gave it 5 stars but they kept disappearing!!!
Not sure why there was a problem, but thank you very much for trying.
I always use your Brownie recipe when making Brownies, adding 85%-100% cocoa butter chocolate. It is a lovely and easy mixture to make up. With the amount of sugar in Brownies the extra dark chocolate works a treat. Never thought of adding Mincemeat but I am sure it will be a gorgeous Christmas treat!
Have a very happy Festive season. :))
Aw, that’s lovely to hear. Thank you Mary. Adding mincemeat does give these brownies a lovely festive air. Wishing you also a very Merry Christmas.
This brownie looks terrific, perfect for the festive time coming and will have to make this as I have not tried a mincemeat one before, very clever idea!
Thanks Ramona. I always try to come up with a new mincemeat recipe each year. These brownies are one of the best.
OMG these sound amazing! Mincemeat with a little booze kick and fudgy chocolate brownie, what more is there to ask for. I have some homemade mincemeat left so it’s going to be made into these this weekend! Thank you for sharing.
Yay for mincemeat brownies. Go you Lou. They are particularly good ones, but very rich so it’s actually quite hard to eat more than you should.
Love the idea of adding mincemeat in the brownie. These brownie bars look amazing, Choclette.
I sort of thought it would work well and luckily I was right. They are festive, fudgy and fragrant.