Mince Pie Brownies with Ben & Jerry’s

Line a 20 x 30cm swiss roll or brownie tin with non-stick baking paper. Heat oven to 180°C/160°C fan/Mark 4.

Melt the spread in a large pan over a low heat. Once bubbling remove from the heat and add the chocolate. Leave for a few minutes until the chocolate has melted then stir to combine.

Place vanilla extract, eggs and sugar in a large mixing bowl, whisk with an electric hand whisk for 3 minutes until doubled in volume.

Sift flour, cocoa and baking powder into the egg mixture, then pour in the melted chocolate. Finely grate in the zest of about half the orange. Fold the mixture well with a metal spoon to combine.

Remove lids from mince pies, then chop the remainder into chunks. Scrape the batter into the prepared tin and level the surface.

Scatter the mince pie chunks and lids over the surface and press into the batter slightly. Finely grate the remaining zest over the surface.

Bake for 30 mins until surface is set, but the mixture is still squidgy. Remove from the oven and leave to cool completely.

Cut into 20 pieces with a sharp knife. For the neatest brownies, chill the cooled brownies in the fridge for a few hours before cutting. Bring back to room temperature to serve. Sprinkle with edible glitter and serve with a scoop of Ben & Jerry’s ice cream.