Preheat the oven to 180°C and line a 20cm square baking tin with greaseproof paper.
Break up the chocolate and cut the butter into chunks. Place them both in a pan on the lowest heat to melt, stirring regularly.
Once they’re melted, take them off the heat and mix in the dried berries and cherries. Put the flour, cocoa powder, baking powder and sugar into a large mixing bowl and stir them together. Pour in the chocolate and butter mix and stir.
Beat the eggs and add them to the bowl.
Mix everything together until it’s completely combined. Then pour the mixture into the baking tin and cook for around half an hour.
While it’s cooking, mix the orange zest and the blueberries into the crème fraîche.
Bear in mind that brownies are supposed to be a little undercooked in the middle. I left ours to cool for an hour or so before taking them out of the tin. Then push the chocolate balls into the top of your brownies. If you do this any sooner, they’ll melt everywhere – but that’s not necessarily a bad thing!
Finally, cut the brownies up into manageable pieces and serve with the crème fraîche.
Opt for one our range cookers that include a tall fan oven - perfect for baking large batches of brownies.