1 ripe pear
1 small eating apple
50g shelled hazelnuts or cobnuts
1/2 tsp mixed spice
125g unsalted butter
125g dark chocolate
100g brown sugar
50g self-raising flour
Preheat the oven to 180c gas mark 4
You will need a square 23cm metal cake tin, lined with greaseproof paper.
Peel, core and slice the apple and pear into very thin pieces. Sprinkle the fruit with the mixed spice and set aside.
If your hazelnut or cobnuts still have skins you will need to roast them in the oven for 10 minutes, allow them to cool and then rub off the skins. Roughly chop the nuts and put a handful aside to sprinkle on top of the brownies.
Roughly chop the chocolate and set aside 25g to sprinkle on top of the brownies.
In a small saucepan gently melt together the 100g of chocolate with the butter and sugar. Stir until it has all melted and combined.
In a bowl sieve together the cocoa and flour and then stir in the melted chocolate and butter mixture. Mix well and then add the eggs. Stir until the mixture has combined.
Carefully fold the sliced apple and pear into the brownie mixture with the nuts.
Spoon the brownie mixture into the lined tin and push it into the corners with a spoon so that you have an even layer of brownie mix.
Sprinkle over the chopped chocolate and nuts and place in the oven for 20 minutes (add another 5 minutes if you don’t like gooey brownies).
Allow the brownies to cool a little before cutting into squares.