Mince Pie Blondie Recipe

A taste of Christmas with this fudgy white chocolate blondie with swirls of sweet festive mincemeat.

This recipe makes fudgy, festive spiced white chocolate blondie with swirls of sweet mincemeat. It's delicious cold or slightly warmed with vegan ice cream or custard!

This recipe makes 12 generous slices of blondie or you could cut them smaller to make little bitesize pieces. They are best stored somewhere cold and dry for around four days or you can freeze them for longer.

Makes 12 slices or more smaller bites

Blondie ingredients;                    

360g plain flour                                                         

300g soft brown sugar

4g baking powder

200g melted white chocolate

100g white chocolate chips

1 tsp of mixed spice

1/2 tsp cinnamon

1/2 tsp vanilla powder

260g soya milk

160g sunflower oil

4g cider vinegar

5-6 tbs sweet mincemeat

Icing ingredients;

80g icing sugar

3-4 tsp of boiling water

You will also need; a 7”x11” baking tin, baking paper, a mixing bowl, a spoon, a whisk, a small bowl, piping bag, scissors

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How to make your mince pie blondie;

1. Pre heat the oven to 160°c

2. Line your baking tin with baking paper, this will make sure your blondie does not stick to the tin

3. Add the flour into the bowl then add the baking powder, brown sugar, mixed spice, cinnamon and vanilla powder

4. Add the milk, oil, vinegar and melted white chocolate to the mixing bowl and whisk together

5. Mix well using the whisk so there are no flour lumps

6. Add the white chocolate chips and gently mix through

7. Pour the mixture into the baking tin and smooth out with the back of a spoon

8. Spoon small dollops of the mincemeat on top of the blondie batter then use a spoon or knife to swirl the mincemeat into the batter

9. Bake for 25-35 minutes.  The blondie is baked when the edges are firm and the top has lightly ‘crusted’ but there is still a slight jiggle to the middle of the tin

10. Leave the blondie to cool in the tin on the side and then transfer into the fridge for 1-2 hours or overnight until fully cold and set

11. Once the blondie is cool, make the hot water icing. Add the icing sugar into a small bowl and add the boiling water a tsp at a time until you have a thick, smooth icing

12. Snip the end off a piping bag or use a spoon to drizzle the icing over the top of the blondie

13. Leave until the icing has set, then slice and enjoy!

Tips & Tricks!

• This recipe makes a fudgy style white chocolate blondie. If you would like your blondie to be more cakey, then bake for an extra 5-10 minutes

• Letting the blondie fully set in the fridge helps to firm up the chocolate in the recipe and means that the blondie will be fudgier and cut cleaner. If you try to slice the blondie while it is hot it will crumble and break due to the high chocolate content

• You can use any sized tin, just increase or decrease the recipe depending on the area of the baking tin. Remember, larger quantities will need slightly more time to bake or melt