Fruitcake Brownies

Name: 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; 1/4 cup butter, softened; 1 tablespoon vanilla; 3 1/2 cups sifted icing sugar

19 ingredients

6 steps

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
1/4 cup butter, softened
1 tablespoon vanilla
3 1/2 cups sifted icing sugar

Directions

1

In top of double boiler over simmering - not boiling - water, melt butter and chocolate, stirring until smooth. Set aside to cool to lukewarm.
2

In large mixing bowl, beat sugar and eggs together. Add chocolate mixture; sitr until blended. Add vanilla.
3

Combine flour, baking powder, and salt; stir into chocolate mixture.
4

In another bowl, mix walnuts, currants, dates, apricots, and figs. Add to chocolate mixture.
5

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.
6

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.