Best Fruitcake Brownies Recipes

Fruitcake Brownies image

Yield Makes about 24

Number Of Ingredients 21

Brownies
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
9 ounces semisweet chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/3 cup dried sour cherries or dried currants
Frosting
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 cups sifted powdered sugar
Walnut halves (optional)

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.

Fruitcake Brownies image

Provided by Chef mariajane

Categories Dessert

Time 35m

Yield 54 brownies

Number Of Ingredients 18

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
8 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon vanilla
3 1/2 cups sifted icing sugar

Steps:

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.

Nutrition Facts : Calories 156.4, Fat 8.8, SaturatedFat 5, Cholesterol 27.7, Sodium 65.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.4, Protein 1.6