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Fruitcake Brownies


1     cup (250 mL) butter
9     ounces (280 g) semi-sweet chocolate, chopped
1 1/2    ounces (45 g) unsweetened chocolate, chopped
1     cup (250 mL) plus 2 tablespoons (30 mL) granulated sugar
3     eggs
1 1/2    teaspoons (7 mL) vanilla
1     cup (250 mL) all-purpose flour
1     teaspoon (5 mL) baking powder
1/4    teaspoon (1 mL) salt
1/2    cup (125 mL) chopped California walnuts
1/3    cup (75 mL) dried currants
1/3    cup (75 mL) chopped pitted dates
1/3    cup (75 mL) chopped dried apricots
1/3    cup (75 mL) chopped dried figs

8     ounces (250 g) cream cheese, softened
1/4    cup (50 mL) butter, softened
1     tablespoon (15 mL) vanilla
3 1/2    cups (875 mL) sifted icing sugar


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

In large bowl of electric mixer, beat sugar and eggs together until pale and thick, about 3 minutes. Add chocolate mixture and stir until blended. Add vanilla. Combine flour, baking powder and salt, and stir into chocolate mixture. In another bowl, combine walnuts, currants, dates, apricots and figs; mix well. Add to chocolate mixture.

Pour batter into a greased 13x9-inch (33x23 cm) glass baking dish and bake at 350°F (180°C) for about 35 minutes, until top cracks and tester inserted in centre comes out with just a few moist crumbs attached. Place pan on wire rack to cool.

Icing: Blend together cream cheese, butter and vanilla until smooth. Add icing sugar and mix until incorporated. Spread icing evenly over brownies in pan. Refrigerate for at least 2 hours before cutting into squares. Makes 54 brownies.

Fruitcake Brownies

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