Fruitcake Brownies
Ingredients
- 1 cup butter
- 280 g semi-sweet chocolate, chopped
- 45 g unsweetened chocolate, chopped ⓘ
- 1 cup sugar ⓘ
- 3 eggs ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 1 cup all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1/2 cup walnuts, chopped ⓘ
- 1/3 cup dried currant ⓘ
- 1/3 cup pitted dates, chopped ⓘ
- 1/3 cup dried apricot, chopped ⓘ
- 1/3 cup dried fig, chopped ⓘ
- ICING ⓘ
- 8 ounces cream cheese, softened ⓘ
Instructions
- In top of double boiler over simmering - not boiling - water, melt butter and chocolate, stirring until smooth. Set aside to cool to lukewarm.
- In large mixing bowl, beat sugar and eggs together. Add chocolate mixture; sitr until blended. Add vanilla.
- Combine flour, baking powder, and salt; stir into chocolate mixture.
- In another bowl, mix walnuts, currants, dates, apricots, and figs. Add to chocolate mixture.
- Pour batter in a greased 13x9-inch glass baking dish and bake at 350F for 35 minutes, or until a tester inserted in center comes out almost clean. Place pan on wire rack to cool.
- ICING: Blend together cream cheese, butter and vanillla until smooth; mix in icing sugar. Spread evenly over cooled brownies in pan. Refrigerate for at least 2 hours before cutting into squares.
Nutrition & Diet Analysis (per serving)
1119
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).