I love watching people’s faces as they bite into these brownies – the smile as they realise the dark chocolate is rich and moist with fruit mince, a new Christmas classic.
Makes approximately 25 pieces
250 grams butter, chopped into cubes
300 grams 70% dark chocolate, cut into chunks
2 cups caster sugar
1⅔ cups plain flour
1 cup dark Dutch cocoa powder
2 cups fruit mince (I used a 500g container of Tasti Old English Fruit Mince)
Preheat the oven to 170°C and line a 28cm x 20cm slice tin with baking paper.
Melt the butter and dark chocolate together in the microwave at a low heat. Heat in bursts of 30 seconds, stirring in-between each until smooth and melted.
Beat the eggs with the caster sugar in a separate bowl until pale and creamy.
Add the melted chocolate and mix to combine. Sift the flour and cocoa into the mixture and stir to combine.
Mix through the fruit mince and pour into the prepared tin.
Bake for 45–50 minutes until cooked through.
Cool in the tin before cutting into squares.