Christmas Brownies

250g unsalted butter, chopped into cubes

200g chocolate, broken into pieces

50g dried fruit, chopped (apricots, cranberries, cherries or figs)

50g toasted nuts, chopped (almonds, hazelnuts, walnuts or pistachios)

70g plain flour

70g cocoa powder

1 tsp baking powder

350g golden caster sugar

4 eggs, beaten

1 tsp vanilla extract

1 tbs icing sugar

Preheat oven to 160°C and prepare a 25cm square cake tin or a rectangular swiss- roll tin by lining with baking parchment or silicone paper. Break the chocolate into small pieces and chop the butter into cubes then place in a heat resistant bowl or pudding basin over a pan of simmering water. Ensure the water is not in contact with the bowl. Stir gently until all of the chocolate and butter are melted and combined. Now mix in the chopped dried fruit and nuts and stir until evenly dispersed. In a large bowl, sieve the flour, cocoa powder, baking powder and add the sugar. Add this mix to the chocolate and stir well to combine. Beat the eggs and vanilla extract together then add to the mix. Stir in gently until well mixed and you have a smooth batter. Pour the batter into the cake tin and bake for 30 minutes until cooked but still springy to touch. Remove from the oven and allow it to cool in the tin before cutting. Dust with icing sugar and serve. Makes 24