You will need


Preheat the oven to 170C/ fan 160/ gas 4. Grease a baking tin or brownie tin, preferably 28cm x 18cm x 2.5cm and line with greaseproof paper.

Put the dark chocolate chips into a heatproof bowl and either melt in 30 second increments in the microwave OR sit over a pan of hot, but not boiling, water, making sure the base of the bowl does not touch the water. Leave to melt, stirring occasionally, then remove the bowl from the pan.

Whisk the butter and sugar together in a bowl until light and fluffy. Gradually add the eggs, beating well after each egg is added.

Add the vanilla extract, the melted chocolate and stir in gently using a spatula. Sieve the flour and cocoa into the bowl then fold in the half of the nuts and white chocolate pieces until the mixture is evenly blended.

Spoon half the mixture into the prepared tin and spread evenly. Scatter the fruit over the top of the brownie mixture, top with remaining mixture and spread evenly. Scatter the remaining nuts and fruit on top then place on middle shelf of oven.

Bake for 25-35 minutes until the mixture feels firm when pressed. But not too hard! Remove from the oven and cool in the tin on a wire rack. When cold cut the brownie into 24 squares and dust with icing sugar or cocoa powder. They can be served warm as well with a touch of cream – enjoy!