MINCE PIE BROWNIES

(Pictured above, main) Makes 32 mini brownies.

You will need:

250g (8¾oz) butter 300g (10½oz) dark chocolate, broken into medium-sized pieces 4 eggs 250g (8¾oz) caster sugar 115g (4oz) flour ½ tablespoon baking powder

300g (10½oz) fruit mince Icing sugar, to serve

Preheat the oven to 160°C, 325°F, Gas 3. Melt the butter in a medium-sized pot over a medium heat, then add the pieces of dark chocolate, and melt the butter and the chocolate together. Using a whisk, mix the dark chocolate and the butter until they are completely melted and smooth. Remove the saucepan from the heat, and allow the mixture to cool until it is approximately room temperature.

Crack the four eggs into the melted butter and chocolate mixture and whisk them in, along with the caster sugar, to form a thick, glossy mixture. Sieve the flour and the baking powder into the mixture and gently stir it in, ensuring that all the pockets of flour are broken up, but do not over-mix.

Line a deep, loose-bottomed tin about 20cm x 20cm (8in x 8in), with baking paper and pour in the brownie mixture. Dollop spoonfuls of the fruit mince into the brownie mix at intervals, then bake the brownie in the oven for 40-45 minutes. When it is ready, there should still be a slight wobble in the centre to retain that gooey brownie goodness.

Allow the uncut brownie to cool completely in the tin, then chill it in the fridge. Ease the uncut brownie out of the tin and slice it into 16 even squares, then cut each square into two triangles. Pile all of the brownie triangles onto a large serving plate and dust them with a little icing sugar to add a touch of festive flair.