Preheat your oven to 180℃/160℃/Gas Mark 4. Grease and line a 30x20cm baking tin.
For the mincemeat, pop all the ingredients into a large bowl and mix together and set aside.
Melt the scotbloc and leave to one side.
Pour the gluten free mix, oil and water into a large bowl and whisk together until combine.Pour in the melted scotbloc and combine. Finally fold through the chocolate chips.
Pour the blondie mixture into your prepared tin and smooth out. Spoon the mincemeat on top and swirl through the blondie mixture.
Bake for 45 minutes until golden brown.
Leave to cool and drizzle over some melted white scotbloc for a lovely finishing touch.
