300g (10oz) dark chocolate, chopped
250g (8oz) unsalted butter, chopped
5 free-range eggs
400g (13oz) caster sugar
1tsp vanilla extract
150g (5oz) plain flour
50g (1¾oz) cocoa
½tsp baking powder
Icing sugar, to serve
Heat the oven to 180°C (gas mark 4). Grease a shallow 20 x 30cm (8 x 12in) baking tin and line with baking paper (leave a little overhanging the two long sides to make removing the brownies easier).
Melt the chocolate and butter in a bowl and set over a saucepan of barely simmering water, stirring occasionally until smooth (make sure the bowl doesn't touch the water.) Allow to cool.
Place the eggs, sugar and vanilla in an electric mixer and beat for 3-4 mins, or until pale and fluffy. Beat in the cooled chocolate mixture. Sift in the flour, cocoa, baking powder and salt and fold in with a large metal spoon until smooth. Gently fold in the mincemeat.
Spoon the mixture into the tin and smooth the surface. Bake for 35-40 mins or until firm to the touch but still a bit fudgy in the centre. Allow the brownie to cool in the tin, then remove, sprinkle with icing sugar and cut them into squares. They can be stored in an airtight container for 2 days.
The trick with brownies is not to overcook them - the top should look crisp and feel firm to the touch, but the centre should still be a little soft when you insert a skewer or toothpick.
Featured Image: NordWood Themes, Unsplash