100ml sloe gin, brandy or port
100g dried fruit of your choice – sliced dates are great, but mixed fruit works equally well
85g runny honey (we used Mid Summer)
150g 70-75% dark chocolate
175g 50-55% dark chocolate
50g plain flour
½ tsp cinnamon and ½ grated nutmeg
Pinch ground cloves
350g caster sugar
Soak fruit overnight in the alcohol, or put in a bowl and microwave for 90 seconds and let rest for 2 hours.
Melt butter, honey and chopped chocolate over a low heat until melted and glossy, let it cool for 10 minutes.
Whisk eggs and sugar.
Add chocolate mix to the eggs and stir, add soaked fruit and stir, sieve in flour, cocoa and spices and mix well.
Pour into a lined 13” x 9” (33cm x 23cm) tin.
Bake in a preheated oven at 170 degrees for approx 25 minutes, checking after 15 minutes. It needs to look glossy with a slight wobble.
Eat warm or refrigerate for at least 2 hours when the brownies will be even fudgier.