Mincemeat Brownies – A Festive Crowd Pleaser
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. These mincemeat brownies can be made well in advance too. If kept well sealed in a cool place they’ll easily last a week. In fact, they are even more delicious if you eat them the day after baking. They just get fudgier.
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.
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.
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.
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.
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
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Festive Mincemeat Brownies. PIN IT.
Mincemeat Brownies – The Recipe
- 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)
- Set the oven to 180℃ (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.