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Ingredients
| salted butter: 1 cup |
| semisweet baking chocolate squares: 280 g (chopped) |
| unsweetened baking chocolate squares: 45 g (chopped) |
| granulated sugar: 1 cup |
| eggs: 3 |
| vanilla extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| walnuts (chopped): 1/2 cup (chopped) |
| dried currants: 1/3 cup |
| dates - deglet noor (pitted): 1/3 cup (chopped) |
| dehydrated apricots: 1/3 cup (chopped) |
| dried figs: 1/3 cup (chopped) |
| cream cheese: 8 oz (softened) |
| salted butter: 1/4 cup (softened) |
| vanilla extract: 1 Tbl |
| powdered sugar (sifted): 3 1/2 cups |
Fruitcake Brownies
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
35 min -
Servings
54 serving(s)
Tags
- 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.