Christmas brownies

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Melt together the butter, both sugars and the maple syrup in a large heavy-based pan until the sugar has dissolved and the mixture is just bubbling. Remove from the heat, add the chopped chocolate and mix well to combine. Leave to cool slightly, then add the beaten eggs and beat until smooth.
2. Add the flour and spices and mix well until fully incorporated. Pour into the prepared tin, then tap on the work surface to level the mixture.
3. Using a stick blender (or in a food processor), purée the mincemeat until smooth. Spoon or pipe the purée over the top of the brownie mixture, then use a cocktail stick to swirl it lightly into the brownie batter. Bake for 20-25 minutes until the brownie feels just set. Leave to cool fully, then chill for at least 2 hours.
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4. Meanwhile, make the brandy butter icing. Using an electric mixer, whisk the butter in a mixing bowl until very soft. Whisk in half the icing sugar until combined, then whisk in the rest. After the second addition, whisk on a high speed for 5 minutes until very light and fluffy.
5. Add the brandy (see tip), then whisk for 1 minute more. Add the melted chocolate and whisk again until thoroughly combined.
6. Spoon the brandy butter icing over the top of the brownie, creating snowdrift-like peaks. Chill for an hour until set firm. Dust with edible shimmer dust, if using, then cut into 16 squares or bars to serve.