Best Brownies With Walnuts And Dried Fruit Recipes

FRUIT-SWEETENED FIG AND WALNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan.
• Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth.
• Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth.
• Whisk together the flour, cocoa, salt and baking soda in a small bowl.
• Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas.
• Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days.

BROWNIES WITH WALNUTS AND DRIED FRUIT

Steps:

• Melt butter and chocolate broken into pieces in a frying pan (butter first), or in microwave.
• Mix flour, eggs and sugar in a bowl and then add melted butter and chocolate and stir.
• Add nuts and dried fruit to mixture and stir.
• Pour mixture in a small pan or in muffin cups.
• Bake 15 minutes in a per-heated oven at 200°C.
• Do not over-bake, core should stay a little melted. This can be tried out with a toothpick in the cake - there should be some chocolate left on the toothpick when it comes out. When the brownies cool off core will thicken.

CRUNCHY GRANOLA WITH NUTS AND DRIED FRUIT

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds.
• Lightly coat two rimmed baking sheets with cooking spray.
• In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt.
• Add oats and nuts; stir to combine. Divide mixture between sheets.
• Bake 15 minutes, stirring occasionally.
• Add 1/2 cup coconut to each sheet; bake until mixture is golden brown, 15 minutes more.
• Let cool completely on sheets.
• Stir in dried fruit and chocolate chips, if desired.
• Note - Store in airtight containers, up to 3 weeks. Also can be frozen for longer storage.

CRANBERRY-NUT BROWNIES

Steps:

• Prepare brownie mix according to package directions. Fold in the chocolate chips, pecans, cranberries and walnuts. Transfer to a greased 13x9-in. baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

WALNUT CHERRY BROWNIES

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
• Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time.
• Whisk together flour and salt, then whisk into chocolate mixture. Stir in cherries and walnuts.
• Spread in pan. Bake until a pick inserted in center comes out with crumbs, 25 to 30 minutes. Cool completely.

FRUITCAKE BROWNIES

Steps:

• For Brownies:
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine 1 cup butter and semisweet and unsweetened chocolates in heavy medium saucepan. Stir over low heat until chocolates melt and mixture is smooth. Cool to lukewarm.
• Using electric mixer, beat sugar and 3 eggs in large bowl until very thick and pale, about 3 minutes. Stir in chocolate mixture and vanilla extract. Whisk 1 cup flour, baking powder and salt in medium bowl to blend. Stir dry ingredients into chocolate mixture. Mix in walnuts and dried fruits.
• Transfer batter to prepared dish; smooth top. Bake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool in pan on rack.
• For frosting:
• Combine room temperature cream cheese, butter and vanilla extract in processor. Blend until smooth, scraping down sides of bowl occasionally. Add sugar and process to blend. Spread frosting over brownies. Refrigerate until frosting is well chilled, about 2 hours. (Can be prepared 3 days ahead. Cover; keep refrigerated.)
• Cut brownies into squares. Arrange on platter; garnish with walnuts, if desired, and serve.