Friday 17 December 2021

Vegan Mince Pie Brownies

If you love mince pies and brownies, combine them together for a very festive traybake!

I had seen some inspiration for a mince pie brownie last year and I quite honestly thought it was the best combination for a Christmas treat. And I'm pleased that this vegan brownie recipe turned out as well as it did, if you've been following for a while, you'll know I struggle with vegan brownies sometimes! But this one is just magical, it was a Christmas dream come true and these brownies are perfectly fudgy, slightly spicy and a little chewy from the dried fruit that works so well against the chocolate. i also really recommend sticking to using both brown sugars, they both add some deeper tones to the brownies, and especially the dark brown sugar is full of molasses which helps keeps these brownies nice and moist. These mince brownies, are the perfect traybake in the lead up to Christmas and are really quick and simple to make. Enjoy with some mulled wine and a your favourite festive film (hello aliteration), you've got a cosy day lined up. 

If you love chocolate and mince pies....

Check out these recipes for more inspiration!


Prep: 15 minutes
Cook: 25 minutes
Serves: 16


  • Only bake these brownies to the suggested time as overtaking them can cause them to be cakey and dry out. 


  • 200g Plain flour
  • 150g Light brown sugar
  • 100g Dark brown sugar
  • 80g Cocoa powder
  • 1 tsp Baking powder
  • ½ tsp Bicarbonate of soda
  • Pinch of salt
  • 1 tbsp Ground ginger
  • 1 tbsp Cinnamon
  • ¼ tsp Allspice
  • ¼ tsp Ground cloves
  • Zest of 1 orange + 90ml orange juice
  • 100g Applesauce
  • 100ml Soya milk 
  • 70g Butter, melted
  • 200g mixed dried fruit
  • Icing sugar, for dusting


  1. Preheat the oven to 180℃ and grease and line an 8x8 inch cake tin with baking paper.
  2. In a large bowl, mix together all of the dry ingredients except for the dried fruit. Use a whisk to do this to help break up the sugar as it can clump easily.
  3. In a separate bowl, mix together the soya milk, butter, applesauce and orange juice. Add to the dry ingredients and combine.
  4. Fold in the dried fruit trying not to over mix the batter anymore.
  5. Spoon the brownie batter into the prepared cake tin and spread out evenly. 
  6. Bake for 20-25 minutes - try not to bake any longer than this, as it the brownies will lose their moisture and can dry out.
  7. Leave to cool in the cake tin before transferring to a wire rack. Dust with icing sugar and then serve. Best kept at room temperature for up to 5 days in an airtight container. Enjoy!



No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig