Extra special Christmas brownies

Prep time 15 mins Cook time 45 mins Serves 15

INGREDIENTS

● Icing sugar ● 5 eggs ● 300g dark chocolate ● 250g unsalted butter ● 400g caster sugar ● 1 tsp vanilla extract ● 150g plain flour

● 50g cocoa ● ½ tsp baking powder

● 3 tbsp mincemeat

METHOD

1 Heat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a shallow baking tin, leaving a bit of the baking paper overhanging the lengths of the tray (this will make it easier to remove the brownies once baked).

2 Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water, stirring occasionally until smooth (make sure the bowl doesn’t touch the water). Allow to cool. 3 Place the eggs, sugar and vanilla in an electric mixer and beat for 3 to 4 minutes, until pale and fluffy.

4 Transfer to a mixing bowl, then beat in the cooled chocolate mixture.

5 Sift in the flour, cocoa, baking powder and a pinch of salt, then fold in with a large metal spoon until smooth. Gently fold in the mincemeat.

6 Transfer the mixture to the tin and smooth the surface. Bake for 35 to 40 minutes, or until firm to the touch but still a bit fudgy in the centre. 7 Allow to cool in the tin, then remove, sprinkle with icing sugar and cut into squares.