Fruitcake Brownie Drops

Directions

1. 1
   Combine the brandy, rum and dried fruit in a microwave-safe bowl.
2. 2
   Microwave until hot, 1 to 2 minutes; let stand 20 minutes.
3. 3
   Meanwhile, melt the butter, unsweetened chocolate and chocolate chips in a saucepan over medium heat, stirring, until smooth; let cool 10 minutes.
4. 4
   Whisk the flour, baking powder and salt in a medium bowl.
5. 5
   Mix the eggs, granulated sugar and vanilla in a large bowl using a wooden spoon.
6. 6
   Stir in the melted chocolate mixture.
7. 7
   Add the flour mixture and stir vigorously until incorporated.
8. 8
   Stir in the soaked dried fruit and liquid.
9. 9
   Cover and refrigerate until the dough is slightly firm, about 1 hour.
10. 10
    Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Scoop tablespoonfuls of dough about 2 inches apart onto 2 ungreased baking sheets.
11. 11
    Bake, switching the position of the pans halfway through, until slightly puffed and set on top, about 14 minutes.
12. 12
    Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
13. 13
    Dust with confectioners' sugar.
14. 14
    The way you measure flour can make a big difference in your cookies: Spoon into measuring cups, then level with a knife.
15. 15
    Do not pack.
16. 16
    Photograph by Johnny Miller