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A stack of vegan mince pie brownies.
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Mince Pie Brownies (Vegan)

These incredible vegan mince pie brownies combine two delicious desserts to make a rich, festive, indulgent treat.
Course Dessert
Cuisine British
Keyword brownies
Prep Time 30 minutes
Cook Time 1 hour
Servings 16 people
Author Domestic Gothess

Ingredients

Shortbread:

  • 135 g (½ cup + 1 Tablespoon) vegan block butter slightly softened
  • 60 g (¼ cup + 1 Tablespoon) caster or granulated sugar
  • 1 teaspoon vanilla extract
  • pinch salt
  • 175 g (1 ⅓ cups + 2 Tablespoons) plain (all-purpose) flour
  • 20 g (2 packed Tablespoons) cornflour (cornstarch)

Brownie:

  • 160 g (1 ⅓ cups) plain (all-purpose) flour
  • 60 g (⅔ cup) cocoa powder
  • 1 teaspoon instant espresso powder (optional)
  • ¼ teaspoon salt
  • 250 g (1 ¼ cups) caster or granulated sugar
  • 120 g (½ cup) vegan block butter
  • 120 ml (½ cup) unsweetened non-dairy milk (I use soy)
  • 150 g (5 ½ oz) dark chocolate finely chopped
  • 3 teaspoons vanilla extract
  • 411 g jar mincemeat

Instructions

  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a 20 cm / 8 inch square cake tin with baking parchment, making sure that you leave some overhanging so that you can easily lift the baked brownies out of the tin.
  • Start by making the shortbread. Whisk together the softened vegan butter and the caster sugar with an electric mixer until it is light and fluffy, then whisk in the vanilla extract and a good pinch of salt.
  • Sift together the plain flour and cornflour (cornstarch) then add them to the butter mixture. Stir with a spatula until it forms a dough, it may seem like it is too much flour but it will combine eventually.
  • Tip the dough into the prepared cake tin and use your hands to pack it down as firmly and as evenly as possible.
  • Bake the shortbread for about 20 mins until it is golden brown. If it has puffed up at all press it back down gently.
  • Once the shortbread is baked prepare the brownies. Sift together the flour, cocoa powder, espresso powder and salt.
  • Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved. It should be hot but not yet boiling.
  • Remove the pan from the heat and add the vanilla extract and chopped chocolate. Whisk until the chocolate is fully melted.
  • Add the sifted dry ingredients and stir until fully combined.
  • Spread the mincemeat evenly over the shortbread base.
  • Pour the brownie batter over the mincemeat and spread it level.
  • Bake for 35-45 minutes until set and a skewer inserted into the centre comes out gunky with moist crumbs but not too much wet batter.
  • Allow the brownies to cool completely in the tin before lifting them out and slicing into squares.

Notes

  • See post above for tips, details, storage and freezing instructions and step-by-step photos.
  • USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!