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Mince pie blondies
Makes: about 15 large pieces
Prep time: 15 minsTotal time: 
Recipe photograph by Haarala Hamilton
Mince pie blondies
There's a new festive bake on the block. If you love mince pies then you're going to love these jolly blondies
Makes: about 15 large pieces
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
407Kcal
Fat
16gr
Saturates
9gr
Carbs
60gr
Sugars
43gr
Fibre
1gr
Protein
4gr
Salt
0.6gr
Liam Charles
Liam Charles won everyone over with his cheeky personality when he starred on 2017's Great British Bake Off. Since then he's written a book, Cheeky Treats (Hodder, £20), and now has his own baking show on Channel 4.
See more of Liam Charles’s recipes
Liam Charles
Liam Charles won everyone over with his cheeky personality when he starred on 2017's Great British Bake Off. Since then he's written a book, Cheeky Treats (Hodder, £20), and now has his own baking show on Channel 4.
See more of Liam Charles’s recipes
Ingredients
- 250g unsalted butter, cubed
- 420g light brown sugar
- 3 large eggs
- 1½ tbsp vanilla extract
- 330g plain flour
- 1½ tsp baking powder
- 1 tsp fine sea salt
- 2 tbsp ground mixed spice
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- zest of 2 oranges
- 400g vegetarian mincemeat
Step by step
Get ahead
The blondies keep for up to 5 days in an airtight container, or freeze well.
- Place the butter in a saucepan over a medium heat and melt until the milk solids have almost burnt and it has turned a deep amber colour. Remove from the heat and pour into a large bowl to cool.
- Preheat the oven to 190°C, fan 170°C, gas 5 and grease and line a traybake tin (about 23 x 30cm) with baking paper.
- Add the sugar to the melted brown butter, then crack in the eggs one at a time, stirring after each addition. Stir in the vanilla. Tip in the flour, baking powder, salt, spices and orange zest and begin to fold. Finally, stir in the mincemeat.
- Tip the blondie mixture into the baking tin and spread evenly. Bake for 25-30 minutes, until golden brown and set (but not completely cooked through). Remove from the oven and leave in the tray until completely cool.
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Serve in chunks with huge scoops of ice cream, custard, or forget the add-ons and eat it by itself.
Recipes adapted from Cheeky Treats by Liam Charles (Hodder, £20)