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.