You could call these Mince Pie Brownies but for those who don’t like mince pies… I think you will love these brownies. They’re also made with gluten-free flour and are vegan too!
I was inspired to make these brownies after being sent a lovely package from Holland & Barrett which supplied me with the ideal ingredients for festive baking. This year, they’ve created a handy gift finder on their website, which I used to find gifts for myself!
The mince pie filling gives these brownies a fruity, natural sweetness and an incredible texture. Honestly one of the nicest brownies I’ve had!
These brownies are:
- 150g / 1 cup plain gluten free flour
- 250g / 1¼ cup coconut sugar or brown sugar
- 100g / ½ cup cocoa powder
- ½ tsp ground cinnamon
- ½ tsp mixed spice (or pumpkin pie spice mix)
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- A pinch of salt
- 120ml / ½ cup unsweetened applesauce (or apple puree, you can find this in the baby food aisle!)
- 80ml / ⅓ cup unsweetened almond milk
- 60ml / ¼ cup vegetable oil (I used sunflower)
- 1 tsp vanilla extract
- 90g / ½ cup vegan dark chocolate chips
- 3 tbsp mincemeat (mince pie filling)
- Preheat oven to 180c / 350f and line a 8x8 inch brownie tin with baking paper.
- Mix the flour, sugar, cocoa powder, spices, baking powder, soda and salt together in a large bowl.
- Stir in the applesauce, almond milk, oil and vanilla to make a smooth batter.
- Fold in the chocolate chips and mincemeat.
- Transfer the mixture to the baking tin and bake for 25-30 minutes.
- Leave to cool completely before cutting into 16 squares. Enjoy!