Mince Pie Blondies Recipe

Does it matter what kind of mince pies I use?

You can use any mince pies in this recipe.

I tried to opt for standard own brand supermarket mince pies during all my tests of this recipe as they are the cheapest (!) and also tend to have a decent amount of filling – I didn’t want it to be all pastry!

In my tests, I found that they were all of a similar size – some a little smaller, some a little more shallow or taller – so there was enough blondie batter to cover them, whatever the brand.

If you hit any problems or you want to check your mince pie choice with me, do drop me a message in the comments or on social media and I will be happy to help.

How can I tell if eggs have gone off?

It’s always best to use fresh ingredients when baking, especially eggs.

You should never eat an egg that looks, smells, feels or tastes odd. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it’s probably rotten.

If your egg has spoiled, you should immediately throw it away and thoroughly wash anything it came into contact with it.

Float test

If you aren’t sure if your eggs are fresh, you can do a float test to check them. A float test involves placing your egg in a cup or bowl of water to see if it sinks or floats. Old eggs contain excess gas, so they are more likely to float. Though a bad egg can still sink.

So it’s best to crack your eggs into a separate bowl or cup before adding them to a recipe. This lets you check the egg for any broken shell fragments, but more importantly, it lets you check that the egg is safe to use.

Storage

To avoid your eggs spoiling, you should always follow the storage instructions on the egg packet. If you stored your eggs at a different temperature or location than the instructions, they may spoil more quickly even if they’re in date.

Egg safety standards can vary depending on where you live, so storage and use advice can differ. So consult your local advice to be safe.

A Mummy Too does not give medical advice. Please consult with your medical professional.

Will I need special equipment to make blondies?

Nope, no special equipment required to make these fabulous mince pie blondies, just standard home kitchen kit, such as weighing scales (or measuring cups), a mixing bowl, whisk, baking tray and baking paper.

You’ll find a full list of recommended equipment on the recipe card below.

Does it matter if I don’t have the right size tray?

A little bit of variation in the size and shape of your tray should be fine, but if it’s much bigger, you might find your batter doesn’t cover the mince pies, whereas if it’s much small, you might not be able to fit all the mince pies in.

The size of the tray will also affect the depth of your finish blondie, which in turn can affect the cooking time.

So in short – aim for as close to the recommended size as possible.

Are these mince pie blondies suitable for vegetarians?

The batter for these mince pie blondies doesn’t contain any meat, fish or poultry, but you will need to choose store-bought mince pies that are suitable for vegetarians. In the UK, they usually are!

It’s always best to check the labels of all ingredients to make sure they’re suitable, especially when baking for someone with dietary requirements.

Are these mince pie blondies suitable for vegans?

Unfortunately, these mince pie blondies aren’t suitable for vegans as the recipe contains egg and dairy products.

I haven’t tried making a vegan version of this recipe, but feel free to give it a try with the below list of vegan alternatives to the ingredients. I hope it works out!

Mince pies:

You will need to choose store-bought mince pies that are suitable for vegetarians. In the UK, the ‘free from’ aisle is probably your best bet.

Butter:

You’ll need to use vegan butter or a baking block instead of dairy butter. Try to find one with a fat content of around 80%. That way, it will melt and behave in a similar way to dairy butter.

I tend to use unsalted Flora vegan butter when I make vegan recipes. However, this recipe calls for slightly salted butter, so make sure you find a plant-based salted butter or add a little salt to compensate.  

Egg replacement:

You could replace the eggs with one of the following options (each = 1 egg, so multiply as needed for any given recipe):

• 3 tablespoons of aquafaba. Aquafaba is the liquid from a tin of chickpeas. Don’t worry, it won’t taste like hummus – but the protein in the liquid helps it behave similarly to eggs. 
• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

White chocolate chips: 

For vegan white chocolate chips, you might have to look online. I found these vegan white chocolate buttons on Amazon, which would work well here.

Note:

Vegan alternatives will behave slightly differently from dairy because they won’t contain dairy protein. So, I can’t be sure how this vegan version of the mince pie blondies will turn out – but let me know how you get on!

Is this mince pie blondie recipe gluten free?

Unfortunately, this recipe isn’t gluten-free, as it calls for wheat flour. 

However, blondies and brownies are good recipes to adapt to gluten-free, as they don’t rely on gluten for texture. So feel free to try and make a version with gluten-free flour and gluten free store-bought mince pies.

My favourite gluten-free flour blend is this one from the Free From Fairy. It contains a mix of ingredients to replicate the effects of gluten and starch in wheat flour, plus some binding agents. Dove Farms also offer good quality gluten-free flour.

Gluten-free flour shouldn’t affect the cooking time, but keep an eye on your blondies as they cook, just in case.

Double-check all of your ingredients labels to make sure that they are gluten-free. Also, don’t forget to check anything extra that you intend to serve the recipe with.

Are mince pie blondies keto-friendly?

Unfortunately, this mince pie blondies recipe isn’t suitable for a keto diet. A ketogenic diet restricts carbs and sugar to help regulate your blood sugar. So these blondies would not work on a keto diet as they’re mainly carbs and sugar!

Are mince pie blondies safe to eat while pregnant?

These blondies should be safe to eat while pregnant. So, as long as all the ingredients are in good condition and the blondies are baked hygienically and properly cooked through, they’ll be a delightful treat!

For the UK, the NHS has a list of foods to avoid while pregnant. So if in doubt, consult your local medical information.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

How should I store my mince pie blondies?

Once your mince pie blondies are completely cooled, you can pop them into an airtight container like a lunch box. Sealing them keeps them fresh and protects them from contaminants or bugs. 

Once the mince pie blondies are safely sealed, put the container in the fridge ideally, or somewhere cool and dark, like a cupboard or pantry.

How long with my mince pie blondies keep?

Your blondies are high in sugar and fat, so they should turn out quite moist. The sugar should also help them keep for longer, and the moisture will help keep the texture for longer than a cake or cookie. 

In a sealed container in the fridge, the blondies should keep for up to a week, especially in the fridge. 

Can I make these mince pie blondies ahead of time?

Yes! If you’re planning ahead, your blondies should remain especially firm and delicious if cooled completely and then wrapped well in the tin and stored in the fridge.

Can I freeze mince pie blondies?

You can freeze your mince pie blondies very easily. It’s a great way to keep them for longer – and some people even enjoy eating semi-frozen blondies and brownies on their own or in sundaes.

Here’s the best way to freeze your blondies and keep them in good condition:

• Freeze your blondies on the day you cook them to keep them in the best condition.
• Wrap the slab or the slices of blondies in cling film (saran wrap). 
• You can store then place the wrapped blondies into the freezer directly or within a container for extra protection. Wrapping the blondies in cling film protects them from developing freezer burn. Freezer burn is like a layer of frozen condensation. Condensation occurs when water is drawn from moist food into the dry air around it. So wrapping the blondies protects them from losing water through the air.
• Label the blondies, so you know when you froze them.
• They should keep for up to 3 months if stored correctly.

What is the best way to defrost mince pie blondies?

It’s best to defrost your mince pie blondies by placing them in the fridge overnight. Leaving them overnight allows them to thaw out evenly. 

You can also help them defrost in the microwave by giving them short 10 second blasts or using the defrost setting.

Can I make mince pie blondies in a stand mixer like a KitchenAid or Kenwood Mixer?

You only need to mix your blondie ingredients just enough to combine them thoroughly. So whisking and mixing by hand is the best option for this recipe. If you prefer to use a stand mixer or need some support when cooking, you can, of course, use a stand mixer.

Make sure that you mix your batter slowly and in short bursts so that you don’t overwork the batter. A balloon whisk would be best for the sugar and butter. Then you can switch to a paddle attachment for gently folding in the rest of the ingredients. 

Can I make mince pie blondies with a food processor?

A food processor would be too powerful for this mince pie blondie recipe. It would overmix the flour and destroy the chocolate eggs.

While these blondies don’t rise, overmixing the batter will knock the air out of it and activate the gluten in the flour, leaving you with tough, dense blondies.

So if you need some help with mixing, a stand mixer would be best.

How can I make sure my mince pie blondies turn out perfectly?

I’ve included photos for every step of this mince pie blondie recipe, so you’ll be able to see exactly how they should look as you’re making them. So, it should be pretty easy to get your mince pie blondie recipe perfect.

Best practice points: 

• Preheat your oven to the correct temperature before your bakes go in. Invest in an oven thermometer if your oven seems too hot or too cool.
• Read the recipe fully before you begin, so you can plan ahead and know what to expect.
• Make sure you measure your ingredients out before you begin cooking to avoid any mistakes. 
• Add ingredients in the order a recipe states. Important chemical reactions occur while baking, and the order of ingredients is key to this process.
• Remember to grease and line your baking tin!

The main thing to watch with blondies is the timing. While the recipe is easy to follow, your blondies can quickly turn from cooked to overdone and dry if you don’t check them in time. 

When cooked, your blondies should look set on top with golden edges and a paler middle. If you touch the edges with your finger, they should feel just firm, whereas the middle should feel slightly underdone, which is fine as they’ll continue to set as they cool.

Leave the blondies in the tray completely, then cover well and pop in the fridge to firm up overnight before gently turning the slab out onto a board for slicing.

Why did my blondies turn out dry/hard/burned/overcooked?

Dry:

Unfortunately, blondies can quickly overcook as they contain a lot of fat and sugar. So make sure you set a timer for 10 minutes before the end of cooking time so you can check your blondies. 

If your oven was at the right temperature and they cooked for the right time, you may have forgotten to add a wet ingredient. So in the future, it can help if you measure out ingredients and lay them out before you begin cooking.

Burned:

If your blondies are beyond dry and have burned, then they were either cooked for too long or at a higher temperature than the method states. 

If food often burns or overcooks in your oven, then your oven temperature dial might be incorrect. Annoyingly, this is a fairly common issue in domestic ovens. So don’t worry; it’s not the end of the world.

Oven thermometer:

You can use an oven thermometer to check the temperature of your oven if you’re unsure. It’s a small thermometer that sits in the oven while it is on, so you can get an accurate reading. You can buy oven thermometers from kitchenware stores, larger supermarkets or from Amazon and other online kitchenware stores.

Why did my mince pie blondies turn out wet/runny?

Your blondies should be soft and moist, but they shouldn’t be completely liquid. So if your blondies are very wet, then they’re most likely undercooked. 

In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture. However, if you don’t cook them enough, you just have a tray of uncooked batter. 

When you check on your blondies, the edges should look golden brown and maybe even a little crispy. Whereas the centre should be set but still a little soft to the touch. 

If your blondies are still wet or too soft, it’s fine to pop them back in the oven for an extra 5 minutes or until they look done. Feel free to cover them in foil to stop the top from burning or browning too much.

Why didn’t my mince pie blondies rise?

Your blondies shouldn’t rise. While the recipe contains baking powder, it’s only half a teaspoon to improve the texture of the blondies. So your blondies should only rise or ‘puff up’ very slightly.

Print this mince pie blondies recipe

Print Recipe

Mince Pie Blondies Recipe

Prep Time25 minutes mins

Cook Time26 minutes mins

Total Time51 minutes mins

Course: Blondies

Cuisine: American

Diet: Vegetarian

Servings: 12 blondies

Author: Emily Leary

Ingredients

• 320 g slightly salted butter
• 470 g soft light brown sugar
• 2 tsp vanilla extract
• 4 medium free range eggs room temperature
• 360 g plain white flour (all purpose flour)
• ½ tsp baking powder
• 130 g white chocolate chips
• 12 deep filled mince pies

Instructions

Make the blondie batter

• Preheat your oven to 180C (160C fan / 350F).

• Cube the butter into a bowl and melt in the microwave or on the hob over a pan of water until just melted. Allow to cool until tepid but still liquid.

• Add the soft brown sugar and mix through.

• Beat in the eggs and vanilla.

• Add the flour and baking powder and mix together until smooth – the batter may be quite liquid if the butter was warm, but that’s fine.

• Add the white chocolate chips. Fold together.

Assemble the mince pie blondies

• Spoon about one quarter of the blondie batter into a lined baking tray.

• Arrange the mince pies on top of the batter in a 3 x 4 pattern.

• Cover with the remaining blondie batter. Level off, then tap on the counter a few times to release any air pockets.

Bake your mince pie blondies

• Bake for about 26 minute minutes until firm at the edges and a little under in the centre – it will continue to set as it cools.

• Allow to cool completely in the tin, then cover and place in the fridge overnight to firm up.

• Once chilled, slide the blondies onto a serving board and slice in 12 rectangles (in a pattern of 2 by 6).

Nutrition

Calories: 740kcal | Carbohydrates: 101g | Protein: 8g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 270mg | Potassium: 160mg | Fiber: 2g | Sugar: 58g | Vitamin A: 749IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can’t wait to see your posts!

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