Line the base and sides of a brownie tin with baking paper.
Finely chop the dark chocolate. Pour the Original Almond Breeze® into a medium saucepan and gently heat. Gradually add the dark chocolate and whisk until it melts into the Original Almond Breeze®. Remove from the heat and stir through the almond butter, vanilla extract and coconut sugar until completely melted and combined. Leave to one side.
To make the oat flour, put the oats into a blender or food processor and blitz until they create a flour, then tip the oat flour into a mixing bowl. Add the ground almonds, cacao powder, baking powder, salt and bicarbonate of soda. Stir to combine.
Tip the dry ingredients into the wet ingredients in the saucepan and whisk together. Now add the mincemeat and stir through the mix, then add the chocolate chips and stir through.
Spoon into the lined brownie tin and smooth across the top, the layer will be quite thin.
Place in the centre of the oven and bake for 20 minutes.
Remove and place on a wire cooling rack for 1 hour before removing the brownies from the tin. Then leave overnight (or for at least 7 hours) to gain the best brownie texture (brownies are always better the next day!).
Slice into 16 brownies and serve, they are also delicious warm – just return to the oven for 10 minutes.
Store at room temperature in an airtight container for up to 4 days.