Easter Simnel Brownie

Pre heat the oven to 190°C (170°C fan, 325°F, gas mark 3).

Soak the fruits in the brandy or orange juice with the spices and salt over night.

In a large saucepan, melt the butter, dark muscovado sugar and syrup until smooth and glossy.

Remove from the heat and stir in the chocolate, mixing until all the chocolate has fully melted.

Whisk the eggs lightly and add to the chocolate mixture stirring well. Now add the soaked fruits and flour.

Pour in to a parchment paper lined baking tin 18 x 28 x 3cm deep.

Grate the marzipan over the top of the brownie and finish with the dark muscovado sprinkled over the top. Bake for 20 -30 minutes until it's just beginning to set but is still soft in the middle.

Remove from the oven, cool completely then chill in the fridge overnight.

Turn out of the tin, peel off the paper then cut the edges from the brownie as these can become dry and over cooked.

Cut into squares. Serve at room temperature. The brownies will keep for 7 days in an airtight container.