Recipe

1. Melt the butter and chocolate in a large bowl in the microwave on medium power, stir to mix. Beat in the eggs, dark cane sugar, cocoa and vanilla. Mix in the flour, cranberries, pecans and salt. Pour into the prepared tin and bake for 35 minutes. Cool in the tin then cut into cubes with a serrated knife. The texture should be quite fudgy, dense and moist.