- Non-stick tin/dish 33 x 23 x 6cm. Heat the oven to 180c. Cover the inside of the non-stick baking tin or dish, with some butter then dust with flour, tipping out any excess. Cut out non-stick baking parchment big enough to cover the inside of the prepared tin or dish, leaving a couple of inches overhanging.
- Place the St Helens Farm butter into a very large saucepan (or do this in two stages) and over a medium heat, let the butter melt. Once melted, turn up the heat slightly and let the melted butter bubble.
- Let the butter bubble gently until it turns a deep golden colour – Watch for the bubbles to slow down and constantly swirl the saucepan. To stop the butter burning, remove the butter from the heat and pour the brown butter into a cold bowl.
- Place both sugar' and the eggs into the bowl of an electric mixer and beat until it becomes light in colour – approx. 5 minutes.
- Slowly drizzle the brown butter into the sugar mixture and beat until its fully incorporated. Add the sweet mincemeat and the chocolate chips to the egg and brown butter mixture and beat again just to mix in.
- In a separate bowl, mix together the flour, mixed spice and salt. Using a large metal spoon fold in the flour mixture until just combined – don’t over mix. Pour the mixture into the prepared tin.
- Sit the tin on the middle shelf of the hot oven, and bake for 30-40 minutes – remove from the oven when it’s still a little soft in the centre.
- Remove from the oven but leave in the tin to cool completely, at least 4 hours or overnight if you’ve time. Use the overhanging pieces of parchment paper to remove the cold blondie. Use a sharp knife to cut into squares to serve