Step 1: Preheat the oven to 180C/160C Fan/Gas Mark 4. Grease and line a 10 inch/25cm square cake tin with baking parchment.
Step 2: Place the chocolate and butter in a small bowl set over a pan of just simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until melted. Remove the bowl from the pan and set aside to cool.
Step 3: Meanwhile, make the crumble topping. Place all of the ingredients in a small bowl and use your fingers to mix together until you have a breadcrumb-like consistency. Refrigerate until needed.
Step 4: Place the eggs and sugar in a large bowl and use electric beaters to whisk until pale, frothy and thick - about 4 mins.
Step 5: With the beaters still running, slowly pour in the chocolate mixture. Sift in the flour, baking powder, cocoa powder with a pinch of salt, folding until everything has combined. Finally, carefully mix in the mincemeat and orange zest.
Step 6: Tip into the prepared tin and sprinkle over the crumble topping. Bake for 50 mins - 1 hour until the crumble topping is golden and the brownies are still gooey in the middle. Allow to cool in the tin then cut into 16 pieces.
|Per Serving||Per 100 g / ml|
|Fat||31.36 g||23.06 g|
|Carbohydrate||53.35 g||39.23 g|
|Protein||8.02 g||5.90 g|
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