Gluten-Free Mincemeat Brownies
If you love rich, fudgy brownies and all the warm, spiced flavours of Christmas, then you’re going to fall head over heels for these Gluten-Free Mincemeat Brownies. They’re everything you want in a festive bake — soft, chewy, chocolatey, and filled with the sweet, fruity spice of mincemeat.
I know mincemeat is usually tucked into little pies and tarts, but trust me, it’s magic in brownie batter. The fruit adds texture and that lovely Christmas spice, while the chocolate balances it out so nothing is too sweet. These brownies are a little indulgent, a little nostalgic, and completely irresistible.
They’re the kind of bake you’ll want to bring to festive gatherings, tuck into with a cup of tea in front of the tree, or wrap up in little boxes as gifts. They look like classic brownies on the outside, but one bite and you’ll get that unmistakable Christmassy twist.
I always use my favourite gluten-free flour in these, and just make sure your mincemeat is gluten free too, most are, but always check the label. I also prefer using butter over oil for extra richness, and a combination of dark and milk chocolate keeps them fudgy with just the right amount of sweetness.
These brownies are so easy to make, just melt, mix, and bake. No fancy equipment, no separate bowls for wet and dry, and they come together in minutes. They also freeze beautifully, so you can make a batch ahead of time and stash them away for the holidays.
If you’re looking for something a little different to add to your Christmas baking list, these mincemeat brownies are it. They’re festive, chocolatey, and totally unexpected in the best way.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Ingredients
Instructions
- Preheat the oven to 160℃ fan//350°F/gas mark 4. Grease and fully line a 9'' x 9'' square tin.
- Place the butter and dark and milk chocolate in a heatproof bowl and place over a pan of gently simmering water. Stir until melted. Remove from the pan and allow to cool slightly.
- Place sugar in a mixing bowl with the 4 eggs and beat together until just combined. Whisk in 1tsp orange extract.
- Pour the melted chocolate and butter mixture into the bowl stirring to combine. Then sift flour and cocoa powder into the bowl and gently fold in with a spatula.
- Stir mincemeat to loosen then add to the bowl and mix until just combined.
- Pour the brownie batter into the prepared tinned spread evenly. Bake in the center of the oven and bake for 40 – 50 minutes. The brownies are ready when a skewer inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and allow to cool completely in the tin.
- slice into squares.
Notes
Use gluten-free mincemeat – most supermarket versions are, but double-check the label.
Dark chocolate adds richness, while milk chocolate keeps them sweet and gooey.
Let brownies cool fully before slicing for clean edges.
These freeze well — wrap tightly and defrost at room temperature.
Perfect for Christmas gifting, lunchboxes, or festive dessert platters.
You can add a splash of brandy or orange zest for extra festive flavour.
