Brownie can be made up to two weeks ahead. Store in an airtight container in the fridge. It can be served cold but has the best flavour if served at room temperature.
150g unsalted butter, chopped
2 x 200g blocks dark cooking chocolate, chopped
3⁄4 cup fruit mince
3 eggs, lightly beaten
1 cup caster sugar
1 cup plain flour
Cocoa powder, to decorate
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 3cm above pan edges.
2. Place butter and 250g of the chocolate in a medium, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl from heat. Stir in fruit mince. Cool slightly.
3. Beat eggs and sugar in a small bowl of electric mixer for about 2 minutes, or until thick and pale. Add chocolate mixture, our and remaining chopped chocolate. Fold to combine. Pour into prepared pan. Smooth over top.
4. Cook in a moderate oven (180C) for about 35 minutes, or until slightly risen and a crust forms on top. Mixture will still be soft in the centre. Remove from oven. Cool in pan. Refrigerate for about
2 hours, or until firm.
5. Lift out brownie onto a chopping board. Cut into 12 squares. Dust with sifted cocoa.