Chocolate Fudge Brownies

100 g pecan halves, soft-dried morello/sour cherries OR white chocolate chips
175 g unsalted butter
65 g cocoa powder
340 g caster sugar
2 medium eggs, room temperature
1 tsp vanilla extract
100 g flour
salt

1. Heat oven to 350 degrees.  If using nuts, toast them for about 5 minutes in the preheated oven.
2. Put the butter into a saucepan that is large enough to hold all the ingredients.  Set over low head and melt the butter gently, stirring occasionally.
3. Take the pan off the heat and stir in the cocoa using a wooden spoon.  When the mixture is smooth, stir in the sugar.
4. Beat the eggs with the vanilla, until just combined, then stir this into the cocoa mixture.  Sift the flour and a couple of pinches of salt and mix until combined.  
5. Transfer the mixture to a 8 or 9 inch square baking pan that is lined with parchment paper.  
6. Bake for 30 minutes until a toothpick inserted into the brownie center comes out clean.
7. Set the pan on a cooling rack.