- 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
- 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.