Fruitcake Brownies Recipe

Ingredients:

1 c and 2 Tbsps butter (unsalted)
9 oz chocolate (semisweet); chopped
3 fresh eggs (large)
1-1/2 oz chopped chocolate (unsweetened)
1 c & 2 Tbsps refined sugar
1-1/2 teaspoons vanilla
1c flour (all purpose); sifted
1/4 tsp of salt
1 tsp of baking powder
1/2 c of walnuts; chopped
1/3 c of dried apricots; chopped
1/3 c of dried figs; chopped
1/3 c of stoned dates; chopped
1/3 c of currants or sour cherries (dried)
8 oz of cream cheese; softened
1/4 c butter (unsalted); softened
1 Tbsp vanilla
2 c confectioner’s sugar; sifted

Instructions:

Preheat the oven up to 350 degrees F. Grease up a 13×9x2 inch Pyrex dish.

Mix the unsweetened and semi-sweet chocolates with the butter in a saucepan. Whisk over slow flame till melted and smooth. Set aside to cool. Beat the eggs and sugar in a mixing bowl with the use of a mixer. Once it becomes pale and slightly thick, add in the choco mixture with the vanilla .

Combine the baking powder, salt, and flour in a mixing bowl. Mix the flour mixture with the chocolate. Fold in dried apricots, figs, dates and walnuts. Spread the mixture onto the pan and bake for thirty-five minutes. Set aside to cool.

Place the cream cheese, vanilla , and butter in the food processor. Pulse until texture becomes smooth. Add the confectioner’s and blend. Afterward, spread evenly over the cooled brownies. Place inside the refrigerator to chill. Serve in bars.

>> Fruitcake Brownies Recipe