Preheat oven to 160°C fan forced. Grease and line a 22cm round baking tray.
Combine butter, sugar and egg in a large bowl, mix well. Sift the flour and baking powder together over the butter mixture then stir until well combined.
Stir in pecans, choc bits and 125g blueberries into cookie dough. Press dough onto the tray in a 22cm round. Bake for 28-30 minutes or until edges are crisp and golden. Set aside to cool 15 minutes if you want to serve it warm or cool completely.
For the fudge sauce; Pour the cream in a microwave-safe bowl. Heat 1-2 minutes on High/100% until hot. Do not boil. Add chocolate and stir with a metal spoon until smooth.
To serve, . Drizzle with fudge sauce over the cookie then scatter the strawberries and remaining blueberries over. Break or cut into pieces. Serve with remaining sauce.