Pre-heat the Oven to 180ºC/ 350ºF, Gas 4 or for a fan oven 160ºC.

Lightly butter the rectangular dish and place a piece of greaseproof or baking parchment into the base.

Put the chocolate and the butter into a non-stick saucepan and melt slowly together, over a low heat, stirring occasionally. Remove from the heat and cool slightly.

Whisk together the eggs, sugar, and vanilla extract until smooth. Stir in the sieved flour and cocoa powder followed by the nuts, cherries, fruit and chocolate chips. Finally stir in the melted chocolate and butter.

Pour into the dish and level the top. Bake in the centre of the oven for approximately 45 minutes or until the mixture feels just firm at the centre-don’t worry if the centre sinks a little as it cools, this is due to the very moist squidgy consistency.

When cooled a little, ease around the edge of the brownies with a round bladed knife. Leave to finish cooling thoroughly in the dish before turning out.

Cook's Notes:If possible store for 24 hours in an airtight container before slicing.