Place the butter and chocolate in a large saucepan and melt over a low heat. I find this works well with electric. If you can’t get a low heat on your stove, then use a large bowl suspended over a pan of hot, but not boiling, water instead.
Remove from the heat and beat in the sugar. Then beat in the eggs, one by one.
Sieve in the flour and cocoa and fold in.
Lastly stir in the mincemeat.
Scrape the batter into a 20cm sq (8″) silicone mould or lined tin and bake for 35 minutes. The batter should be well risen with a crust on top, but still have a slight wobble in the middle. It’s important not to overcook brownies.
Leave to cool in the tin, then cut into 12 bars.
Dust with icing sugar if desired.
You don’t have to use gluten-free flour in this recipe. If the brownies don’t need to be gluten-free, use whatever flour you have to hand.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.