Mince Pie Orange Blondies
These blondie bars taste like the beautiful union of a mince pie and a chewy brown sugar cookie.
Servings: 16 blondies
Calories: 219kcal
Equipment
Ingredients
- ⅔ cups unsalted butter
- 1 cups light brown soft sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 ½ cups plain all-purpose flour
- 2 tablespoon cornstarch called cornflour in the UK
- ⅛ teaspoon salt optional
- 3 mince pies
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Melt the butter for 30-50secs in the microwave and beat in the sugar until smooth and thick.
- Thoroughly beat in the egg, orange and vanilla extracts until well combined.
- Sieve in the flour, cornflour and salt, stirring until just combined.
- In a lined 8inch square pan, pour half of the blondie mix smoothing evenly, before breaking up the mince pies into 5-7 pieces each and spacing these evenly across the mix.
- Pour the remaining blondie mix over the top, smoothing gently to cover the mince pie pieces.
- Bake in the oven for 20-25mins, until the top is lightly golden and no longer wobbles. Allow your blondies to cool before removing from the tin and cutting into squares.
Notes
Storage: Keep mince pie orange blondies in an airtight container at room temp. for up to 4 days. For a chewy firm blondie, store them in the fridge instead.
Freezing: You can freeze your mince pie blondies in an airtight container (or cling film plus foil) for up to 3 months. Defrost then enjoy!
Top tips:
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- Decorate your mince pie blondies with candied fruit peel on top of the batter before baking.
- You can swap the cornflour for more plain all-purpose (same amount).
- You can swap the orange extract for 1 orange's zest.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Calories: 219kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 37mg | Fiber: 1g | Sugar: 24g | Vitamin A: 251IU | Calcium: 17mg | Iron: 1mg