Use Dairy Milk Silk chocolate and melt it on a double boiler for silky texture.
Silk chocolate is sweet, so balance it with a pinch of salt and unsweetened cocoa powder.
To develop a deep flavor, toast dry fruits until aromatic before adding to brownie mixture.
Even-sized pieces of dry fruits distribute better and prevent sinking in the batter.
When adding chocolate and dry fruits, fold gently and avoid overmixing.
Bake until brownies are just fudgy and not fully cooked.
Slicing hot brownies can make it stick to the knife and ruin structure therefore let the brownies cool down before slicing.