Method

• 1.
  Place raisins in a bowl and cover with the brandy. Set aside for 30 minutes to soak.
• 2.
  Preheat oven to 180°C. Grease and line a 23cm square cake pan with baking paper.
• 3.
  Place chocolate and butter in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water), stirring until melted and smooth.
• 4.
  Remove from heat, add the raisins and brandy, chopped almonds and mixed peel.
• 5.
  In a separate bowl, combine cocoa, flour, baking powder and sugar and make a well in the centre. Pour the chocolate mixture into the centre and whisk to combine, then stir in the eggs, 1 at a time, beating well after each addition.

• 6.
  Pour into the prepared pan and bake for 30 minutes or until edges are set and centre has a slight wobble.
• 7.
  Remove from oven and cool in pan on a wire rack for 10 minutes. Transfer to the fridge and cool completely
• 8.
  For the mascarpone cream, whisk cream and icing sugar until soft peaks, then fold in mascarpone and vanilla.
• 9.
  Top brownies with mascarpone cream and toasted flaked almonds to serve.