Ingredients

• 350g/12oz double cream
• 190g/7oz dark chocolate (minimum 70% cocoa)
• broken into pieces
• 50ml/2fl oz rum
• 375g/13oz unsalted butter
• 375g/13oz dark chocolate (minimum 70% cocoa solids)
• broken into pieces
• 500g/1lb 2oz caster sugar
• 225g/8oz plain flour
• 6 large free-range eggs
• 1 tbsp vanilla extract
• 1 tsp salt
• 1 x 410g jar mincemeat

Directions

• Preheat the oven to 160C/Fan 140/Gas 2½. Line a 15x20cm/6x8in tin with baking paper.
• For the ganache
• bring the cream just to the boil and then remove from the heat. Allow to cool for a couple of minutes
• then stir in the chocolate until melted. Stir in the rum and pour into a container or large glass bowl. Allow to cool at room temperature for up to an hour.
• Meanwhile
• for the brownies
• melt the butter and chocolate together in a large pan. Add the sugar and stir until dissolved. Remove from the heat and sift in the flour
• then beat in the eggs one at a time.
• Mix in the vanilla
• salt and mincemeat and pour into the prepared baking tin. Bake for 25 minutes
• or until the brownie is firm but the inside still feels soft. Leave to cool completely in the tin
• then remove from the tin and cut into squares.
• Just before serving
• whisk the ganache until aerated and shiny.
• To serve
• place a warm brownie on a serving plate and top with a spoonful of chocolate ganache.