Easy Mincemeat Brownies
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
16 brownies
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Calories
267 kcal
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Course
Dessert, Snacks, Baked Goods
Easy Mincemeat Brownies
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These Easy Mincemeat Brownies combine the classic Christmas flavours of dried fruit, brandy and spice with rich, chocolatey and wonderfully fudgy brownies, to make a delicious Christmas treat! Better still they are super simple to make and take just 30 minutes. Perfect for Christmas parties, Christmas bake sales… or even an alternative to Christmas pudding on Christmas day itself! (It's also a great way to use up leftover mincemeat after Christmas.)
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Ingredients
- 150 g butter
- 150 g plain flour (US - all purpose flour)
- 60 g cocoa (see Note 1)
- 2 medium eggs
- 300 g soft brown sugar (light or dark – whichever you prefer – see Note 2)
- 411 g jar mincemeat (I use Tesco Finest)
Instructions
- Melt the butter in a small saucepan over a gentle heat. As soon as the butter is melted, take the pan off the heat and allow to cool – do not allow it to bubble.
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Grease and line a 23 x 23cm (9 x 9 inch) brownie pan. See tips in THIS POST for how to line a brownie pan.
- Combine the flour and cocoa in a large bowl.
- Crack the two eggs into a jug (or another bowl) and whisk lightly.
- Add the sugar to the eggs, and whisk lightly to combine the eggs and the sugar.
- Add the cooled melted butter to the egg and sugar mixture and whisk lightly to combine all the wet ingredients.
- Pour the egg/sugar/butter mixture into the flour/cocoa mixture and gently stir together until just combined.
- Add the mincemeat and stir until evenly mixed in.
- Tip the brownie batter into the prepared tray, spread the batter out to the corners and smooth the top.
- Place in your preheated oven for 20-25 minutes depending on how gooey you like your brownies in the middle. (Don’t test with a skewer because you want them to be a bit gooey inside!)
- Remove from the oven and leave to cool in the tin – until cool enough to handle – then lift out and chop into 16 squares.
- Can be eaten hot or cold.
Notes
- I suggest 60g cocoa, but if you prefer a more milk chocolate style brownie, cut down to 30g… or if you prefer a super-dark brownie, bump up to 90g cocoa. Anywhere between 30g and 90g works just fine in this recipe, with no need to adjust the other ingredients.
- The type of sugar you use will affect the flavour of the brownies. Dark soft brown sugar will give you a richer flavour. If you prefer your brownies less rich, I recommend you use light brown sugar. (You can even use caster sugar, if you don’t have any brown sugar – but if you do the flavour will be even less rich, and slightly sweeter.)
- Adding a whole jar of mincemeat will give you brownies that are packed full of fruit and spice. You can use less mincemeat if you just want a hint of fruit and spice. In that case I recommend using 200g / 7oz.
- If you want to make these brownies extra boozy, I recommend adding 2-3 tablespoons brandy, at the same time as you add the mincemeat.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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Calories
267kcal
(13%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
41mg
(14%)
Sodium
218mg
(9%)
Potassium
102mg
(3%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
264IU
(5%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 218mg | 9% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 264IU | 5% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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