Preheat your oven to 180oc/160oc fan/gas mark 4. line a 30x20cm baking tray.
In a large mixing bowl, mix all the ingredients for the mincemeat together and allow to stand whilst you prepare the batter.
In a small saucepan, place 200ml water in the base. place a larger bowl over the saucepan, making sure the base doesn’t touch the water. add the dark chocolate to the bowl and allow to melt. remove and set aside.
Meanwhile, take the melted butter and sugar and whisk together until smooth.
One by one add the eggs, whisking well in-between each, until you get a thick and glossy batter. pour in the chocolate and gently mix until combined.
Add the ground almonds and mix together. tumble in your mincemeat and stir to evenly combine throughout the brownie mix.
Pour your batter into your lined baking tray and place in the centre of the preheated oven for 25-30 minutes or until just set – there should be a very slight wobble in the centre of the brownie.
Allow to cool in the tin for 10 minutes before transferring onto a cooling rack. Serve warm or cold.