Fruit Mince Brownies

150g dark chocolate, chopped
1 ¼ cups (218g) brown sugar, packed
¾ cup + 1 tablespoon (185g) unsalted butter, chopped
3 eggs
1 teaspoon vanilla extract
1 cup + 1 tablespoon (150g) all purpose flour
pinch baking powder
3 tablespoons cocoa
pinch of salt
1 quantity fruit mince – recipe follows
1 cup (110g) pecans, lightly toasted, cooled and coarsely chopped

Preheat the oven to 180°C/350°F. Lightly butter a 20cm (8in) square cake pan, line it with foil leaving an overhang in two opposite sides and butter the foil as well.
Place chocolate, sugar and butter in a large saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs, one at a time, until well combined. Stir in the vanilla. Stir in flour, baking powder, cocoa, and salt. Mix in the fruit mince and pecans. Spread into the prepared pan and bake for 20-25 minutes or until just set. Cool completely in the pan. Cut into squares to serve.
Brownies will keep in an airtight container for 2-3 days.

Makes 16

Fruit mince
slightly adapted from the magnificent Cake

80g mixed dried fruit (I used 40g dried cranberries + 40g golden raisins)
¼ cup (44g) brown sugar, packed
¼ teaspoon ground cinnamon
pinch of ground cloves
pinch of freshly ground nutmeg
1 Granny Smith apple, peeled, cored and coarsely grated
finely grated zest and juice of 1 small orange
1 tablespoon brandy

Place all the ingredients in a small saucepan over medium heat and simmer uncovered, stirring occasionally, for about 10 minutes or until all the liquid is nearly gone. Remove from the heat and cool completely.

Makes about 200g