I grew up in America and ‘mincemeat’ was not a thing over there. It wasn’t until I moved to England that I learned about it’s popularity, dating back to the 1700’s. Back in the day, the original mince pies were actually a sweet and savoury pie made from meat. These days, it’s made from a selection of dried fruits, spices and alcohol.
I think it’s a fantastic element of the Holiday season because it’s so traditional and dates so far back. Think of all the bakers that have come before you, the linage you’re joining. It’s pretty cool.
This year, switch up your holiday treats by trying something new, like these Mincemeat Brownies. If you want to get more adventurous, you could dip them in chocolate or even use them as a no-bake tart shell and fill it with ganache! Let me know how you get along in the comments section.
Mincemeat Brownies
Ingredients
Mincemeat Brownies
First Set
- 60 g oat flour
- 60 g ground almonds
- 60 g cocoa powder
- 60 g coconut sugar powdered
Second Set
- 1 tsp tamari
- 60 g almond butter
- 40 g cacao paste melted
- 100 g fresh medjool dates pitted
- 100 g mincemeat roughly chopped
- Mincemeat soaking liquid as needed to bring mix together
For Texture
- 50 g roasted hazelnuts or activated / roasted nuts of your choice
Mincemeat
First Set
- 50 g coconut sugar
- 150 mls brandy
- Zest of 1 orange
- Zest of 1 lemon
- 3 star anise
- 3 cloves
- 1 cinnamon quill
- Pinch salt
Second Set
- 150 g dried figs stems removed and chopped
- 150 g dried dates pitted and chopped
- 75 g raisins, currants or white mulberries
- 75 g dried cherries
Instructions
Brownies
- In a food processor combine the first set of ingredients and pulse.
- Add the second set of ingredients and blend to combine. The mix should just come together in the processor, but not be so moist it forms a ball. If you think it needs more liquid, add 1 tbsp of mincemeat liquid at a time, process and add more if needed.
- Pulse through the nuts right at the end.
Form Using A Pan
- Line a square baking tin with cling film — mine was L 18cm x W 18cm x H 7cm
- Press the brownie mix into the tin and smooth it down with the back of a spoon.
- Chop the remaining nuts roughly and press into the top of the brownies.
- Pop in the fridge or freezer to set, about 10-20 mins. Cut and serve or store in an airtight container in the fridge for up to 2 weeks or in the freezer for several months.
Hand Form Using Cutters
- Roll out the brownie dough on a non-stick sheet or greaseproof paper to the thickness you desire for the brownies.
- Sprinkle some nuts on top and roll them gently into the dough surface.
- Use a cookie cutter of your choice to cut them into your desired shape. I used a rectangle cutter – this is the cutter set I used.
- Repeat this process until all dough is used.
- Pop in the fridge or freezer to set, about 10-20 mins.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for several months.
Mincemeat
- Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.
- Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.
- Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.
- Add all other remaining ingredients to the brandy and stir to combine.
- Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the filling recipe below.
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