The Best Gooey Mince Pie Chocolate Brownies (Gluten Free, Vegan)

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Yield: 6 to 9Category: Baking
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My delicious Mince Pie Brownies are decadent, rich and packed full of flavour! This festive recipes merges two classic bakes together – what’s not to love?

I have been making these delicious Brownies for years, however, it never really occurred to me to write the recipe up until I received some messages about them after I showed the batter on social media! It is my ‘go to’ recipe when I have made too many mince pies and they are starting to dry out because we haven’t eaten them fast enough! It is basically just a mash up of two of my recipes – my popular Gooey Chocolate Brownies and my Orange & Amaretto Mince Pies.

I have always made this using homemade mince pies, however, I see no reason why shop bought versions would not work – just make sure you choose ones that suit your dietary requirements. If you had any leftover mincemeat from a jar you could also just chuck that into the batter to use it up!

For this recipe I use melted chocolate in the batter which adds to the gooeyness and prevents the brownies from drying out but I also add chocolate chunks which melt during the baking process. I then add a little drizzle of melted chocolate to the top once baked, however, this step is completely optional and depends on personal preference.

The dough will be suspiciously thick and you may start to worry you have gone wrong but just stick with it! You have not missed an ingredient out, the batter is meant to be like that. It is worth mentioning that for these brownies I use a dairy free spread rather than a block of butter, ensure you do the same or the final result will not be the same! If you accidentally use a gluten free self raising flour instead of the gluten free plain flour noted, do not worry! The results are more or less the same!

I used an 8″ x 8″ tin for these brownies and it was the perfect size. I have noted the bake time to be 20 minutes but this may vary depending on how hot your oven gets, allow up to 25. Keep an eye on them after 20 minutes to ensure they don’t burn and pierce them with a cocktail stick to ensure the insides aren’t still raw before removing from the oven. Don’t worry if they are still a little bit gooey as they will firm up as they cool down. These brownies will last in an airtight container for up to five days and freeze well.

If you enjoy my Mince Pie Brownies and fancy trying more festive brownie recipes why not try my Gingerbread Brownies or my Chocolate Orange Brownies? Alternatively you could give my easy no bake Mince Pie Freezer Fudge a go.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 2 to 3 gluten free and vegan mince pies
  • 150g 3/4 cup coconut sugar
  • 100g 1/2 cup dairy free chocolate
  • 100g 1/2 cup + 2 tbsp gluten free plain flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 3 tbsp + 2 tsp dairy free butter
  • 35ml 2 tbsp + 2 tsp soya milk
  • 2 tbsp maple syrup
  • 3/4 tsp baking powder
  • pinch sea salt


  1. Place 50g of chocolate in a bowl over a saucepan full of water and melt over a low heat. Once the chocolate has melted remove from the heat and set aside to cool
  2. Melt the butter in a saucepan over a low heat
  3. Pour the coconut sugar into a large mixing bowl. Once slightly cooled, add the melted butter and whisk together until the sugar begins to melt
  4. Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
  5. Sieve the flour and cocoa powder into the bowl. Add the baking powder and salt and stir until a dough begins to form
  6. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
  7. Chop the remaining chocolate into small chunks and add to the bowl along with the crushed mince pies, mix to ensure everything is evenly distributed throughout the batter
  8. Scrape the dough into a baking tin lined with parchment paper. The dough will be sticky so you may need to use the back of the mixing spoon to spread the mixture out and ensure it reaches into all four corners
  9. Place into a preheated oven and bake for 20 minutes at 180 degrees Celsius
  10. Top with a drizzle of melted chocolate or a scattering of chocolate chips if desired and allow to cool before eating


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