Truffle brownies

melted butter for greasing
180g butter
250g dark chocolate, roughly chopped
3 eggs
1 1/2 cups caster sugar
2 tsp vanilla extract
1 tsp brandy essence
1 cup plain flour
1/2 cup cocoa powder
100g glace cherries
100g craisins
icing sugar and cocoa for dusting

1. Preheat oven to 180C. Grease and line a 20cm square cake tin with baking paper. Put butter and chocolate in a heavy-based pan over a low heat and stir until melted and mixture is smooth. Remove pan from heat and cool.
2. Beat eggs, sugar, vanilla and essence with an electric mixture until mixture is thick and pale. Sift flour and cocoa onto a sheet of baking paper of baking paper and add to egg mixture. Using a large metal spoon, stir until well combined.
3. Spoon mixture into prepared tin, spreading to edges. Gently shake to settle mixture. Bake for 45 mins. Cool brownie in tin. When cold, remove from tin and cut into squares. Dust with cocoa and icing sugar.