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Mincemeat Brownies

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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. soft butter
1 c. light-brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
1/2 drained prepared mincemeat
1/2 c. chopped walnuts
Confectioners sugar


Preheat oven to 375F. spray or lightly grease an 8x8x2 in. pan.

Sift flour with baking powder and salt-set aside.

Mix following ingred: butter, brown sugar, egg, and vanilla until light and fluffy.

Stir in mincmeat. Add flour mixture

until well combined. Stir in nuts.

Spread evenly in prepared pan; bake 25-30 min. or until surface springs back when touched.

Cool slightly.

Cut into squares while still warm.

Sprinkle lightly with confectioners sugar.

Questions, Comments & Reviews

This is very close to a recipe that's been in our family for eons--it's delicious: moist and spicy, yet nicely chewy. I posted mostly to respectfully disagree with jojoba. I have a recipe box full of older recipes that are labeled "_____ Brownies." The traditional usage for the term "brownies," at least among cooks of an older vintage than Jojoba, was that the bars were baked and looked "brown" due to the baking and caramelized sugar in the recipe, not due to cocoa powder. The terminology may have changed for the current generation who is used to the chocolate brownie, but we vintage cooks knew of brownie recipes that contained no chocolate at all.

These look good - and gosh knows I have mincemeat to use up - but it's not correct to label these "brownies" when there's no chocolate or cocoa. Bars or squares would be more appropriate.

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