These delicious and doughy mince pie brownies will be a bit hit this festive season…a fudgy centre, spiced mixed fruit and a dollop of cream for good measure.

We also mixed our Flaxseed, Cocoa and Mulberry blend with water for an egg replacement and extra rich chocolatey taste.

Mince Pie Brownies

Preparation Time – 10 minutes
Cooking Time – 28 – 30 minutes
Servings – 8 – 10

Mince Pie Brownie Ingredients

2 tbsp milled Linwoods Flaxseed, Cocoa and Mulberry + 6 tbsp water
70g ground almonds
60g raw cacao powder
½ tsp baking powder
Pinch of salt
1 tsp cinnamon
Pinch of ground cloves and nutmeg
60g vegan butter, melted
60g smooth almond butter
80ml maple syrup
70g coconut sugar or raw cane sugar
60g dark chocolate chips
80g mixed dried fruit

Mince Pie Brownie Directions

Preheat your oven to 180C (350F).
Line an 8 inch tin with baking paper and lightly grease with spray oil.
Mix together the flax and water in a small bowl and set to one side for five minutes.
Mix together the cacao powder, baking powder, salt, cinnamon, ground cloves and nutmeg in a bowl.
Whisk together the melted vegan butter, almond butter, maple syrup, and sugar in a jug.
Add the wet ingredients to the dry and mix well to form a smooth soft brownie dough!
Fold 60g of the mixed fruit and chocolate chips through the batter.
Place batter into the prepared tin and spread evenly using your hands. Sprinkle the remaining mixed fruit over the top and bake in the preheated oven for 28 – 30 minutes. Allow to cool fully in the tray before slicing. Store in a sealed container for up to four days. Delicious warm with a dollop of dairy free yogurt or cream!