Paul A Young’s Easter Simnel Brownie

method:

• In a bowl,soak the fruits in the brandy or orange juice with the spices and salt over night.
• In a large saucepan,melt the butter,light muscovado sugar and syrup until smooth and glossy.Remove from the heat and stir in the chocolate,mixing until it has fully melted.
• Whisk the eggs lightly and tip them into the chocolate mixture,stirring well.Now add the soaked fruits and flour.
• Preheat the oven to 160ºC/325ºF/Gas Mark 3 and line a 15 x 20 x 2.5cm baking tin with parchment paper.
• Pour the brownie mixture into the tin and grate the marzipan over the surface, finishing with a sprinkling of Billington’s dark muscovado sugar over the top. Bake in the oven for 20-25 minutes. Remove from the oven, cool and refrigerate 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. Slice into squares and serve at room temperature.