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Fruit Mince Blondies

Fruit Mince Blondies

These fudgy Fruit Mince Blondies make a delicious Christmas dessert or a lovely homemade gift. They are generously studded with spiced fruit and are so easy to make - no mixer required!

Course Bars, Brownies and Blondies, Cake, Dessert
Keyword Bars, Brownies and Blondies, Cake, Christmas, Slices
Prep Time 1 hour
Cook Time 1 hour
Servings 16

Ingredients

Fruit Mince (you will use half of this in the blondie recipe and have some left over)

  • 200 g sultanas
  • 100 g dried cranberries
  • 80 g dates, de-seeded and chopped
  • 80 g dried apricots or peaches, finely chopped
  • 150 g brown sugar
  • 1 apple, grated
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon Chinese five spice (or mixed spice)
  • 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • 1 teaspoon grated ginger, fresh
  • 1 teaspoon grated lemon zest
  • 50 g butter, melted
  • 30 ml spiced rum, see note

Fruit Mince Blondie

  • 225 g butter, melted
  • 440 g light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 250 g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon

Instructions

  1. To make the fruit mince filling mixture, place all ingredients into a bowl and mix well to fully combine. Set aside for at least 30 minutes to infuse. You can make this days ahead and keep covered in the fridge if you like!
  2. Preheat your oven to 180°C (350°F). Line a 21cm (8 inch) square baking pan with non-stick baking paper.
  3. To make the blondies, mix melted butter with brown sugar and beat until smooth. Beat in egg and then vanilla. Stir in flour, baking powder and cinnamon.
  4. Divide fruit mince filling in half. We will only be using half of it for this recipe. Store the remaining fruit mince in a jar or covered in the fridge.
  5. Fold half of the remaining fruit mince into the blondie mixture and then pour into the baking pan. Dollop the other half of the fruit mince over the top.
  6. Bake for 45 minutes - 1 hour, rotating the pan at the 30 minute mark. When ready, the blondie should be lightly golden on top and just set in the middle. A skewer inserted into the middle should come out clean or with very few crumbs sticking to it. Allow to cool completely before removing from the baking pan and cutting up. Serve dusted with icing sugar.