Mincemeat Blondies

Bring a little Christmas magic into your kitchen with these indulgent White Chocolate Mincemeat Blondies. Combining buttery, golden blondie batter with pockets of rich, spiced mincemeat and sweet white chocolate, they’re everything we love about the festive season in one cosy square. Perfect for gifting, sharing, or enjoying warm with a cup of something mulled, these blondies are a joyful twist on classic Christmas flavours and guaranteed to disappear fast from any festive table.

Ingredients

• 170g unsalted butter, softened
• 150g granulated sugar
• 150g light brown sugar
• 2 large eggs
• 2 tsp Norohy Organic Madagascan Bourbon Vanilla Extract
• 291g plain flour
• 1½ tsp baking powder
• ½ tsp salt
• 180g Callebaut White Chocolate Chunks
• 180g Mincemeat

Method

1. Preheat oven to 180°C and line a 9-inch square baking tin with parchment, leaving an overhang for easy removal.
2. In a large bowl, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy (around 3 minutes).
3. Add the eggs and vanilla extract, then mix on high speed until fully combined. Scrape down the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet mixture and beat on low speed until just combined.
6. Fold in the white chocolate chunks. The batter will be thick and sticky.
7. Press half the batter into the prepared tin to form an even base layer.
8. Dot spoonfuls of mincemeat over the base, then gently cover with the remaining blondie batter. Add a few extra dollops of mincemeat on top and lightly swirl or smooth over.
9. Bake for 30 minutes, then check with a toothpick. If it comes out with moist crumbs, they’re ready; if still too wet, continue baking in short increments until done.