Hot Cross Brownies

Ingredients

· 320g of 70% dark chocolate, cut into small pieces

· 175g of salted butter

· 80g of golden syrup

· 280g of golden caster sugar, unrefined

· 4 eggs, beaten

· 70g of plain flour

· 30g of mincemeat (jar from supermarket)

Method

Preheat the oven to 175°C/gas mark 4 and line a 15cm x 20cm baking tin with greaseproof paper.

Place a pan over a medium heat and melt the butter and syrup, then add the sugar and simmer for 3-4 minutes until dissolved.

Remove from the heat and add the chocolate, mixing well thoroughly stir in the beaten eggs, then add the flour. Beat until all of the flour is incorporated and finally, mix in the mincemeat.

Pour the batter into the lined baking tin and level out with a spatula.

Mix together the flour and water for the crosses to make a paste, then transfer to a piping bag with a small plain nozzle. Pipe on top of the unbaked brownie batter to form crosses when cut.

Bake for 25-30 minutes until gently set and wobbly in the middle - do not be tempted to leave the brownie in the oven longer than the cooking time as it will dry out and overcook. Allow to cool then refrigerate overnight.