230 g dark cooking chocolate (at least 70% - I use Green and Black's)
300 g golden caster sugar
6 eggs ((beaten))
105 g plain flour
35 g cocoa powder
410 g mincemeat (good quality)
1 tbsp icing sugar (to dust)
Preheat the oven to 180°C / 350°F / gas 4. Prepare your lined tin.
Place the butter in a heatproof bowl along with the dark chocolate. Place a small amount of boiling water into a saucepan and rest the heatproof bowl with the butter and chocolate on top, then melt the contents on a low heat. You don't want the water to boil. Once melted set aside.
Add your sugar and eggs to an electric mixer and whisk for about 2 minutes until it's nice and frothy.
Pour your chocolate mixture into the frothy egg mixture and whisk for a few minutes until every is combined.
Sift the flour and and cocoa powder into your mixture and stir with a wooden spoon until you have a nice thick mixture and everything is combined.
Spoon the mincemeat into your brownie mixture and gently stir it in.
Pour all the mixture evenly into your prepared tin, gently bang the tin on the work surface to get rid of any air bubbles.
Bake in the oven for 25-30 minutes, make sure you check them with a metal skewer and the mixture is not wet, they may be a little sticky though due to the mincemeat.
Dust with icing sugar, serve and enjoy!
View the recipe instructions at Globe Scoffers
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