Preheat the oven to 180C/160C Fan/Gas Mark 4. Grease and line a 32x20cm tin with baking parchment.

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.

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.

Place the sugar, eggs and Orange Extract in a large bowl and use electric beaters to whisk until pale, frothy and thick for about 4 minutes.

With the beaters still running, slowly pour in the chocolate mixture. Sift in the flour, Baking Powder, Cocoa Powder folding until everything has combined. Finally, carefully mix in the mincemeat and Chocolate Chunks.

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 brownie is still slightly gooey in the middle. Allow to cool in the tin.

Once cooled, sprinkle over the Christmas Sprinkles and Gold Pearls for a festive sparkle! You are now ready the slice up your brownie and box up ready to gift or take to your festive gathering.