Best Fruitcake Brownie Drops Recipes

FESTIVE FRUITCAKE BARS

Steps:

• Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
• In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
• Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

FRUITCAKE DROPS

Steps:

• Measure golden raisins, currants, candied fruit, pecans and 1/2 cup flour into bowl. Stir well to coat. Set aside.
• Cream butter and sugar together. Beat in eggs 1 at a time. Add vanilla and brandy flavoring.
• Stir 1 cup flour, baking soda, salt, cinnamon and nutmeg together and add.
• Mix in fruit. Drop by spoonfuls onto greased baking sheet.
• Bake in 325 F oven for 15-20 minutes.

FRUITCAKE JUNKYARD BROWNIE WITH SPICED ORANGE LIQUEUR AND WHITE CHOCOLATE

Steps:

• For the fruitcake junkyard brownie: Preheat the oven to 350 degrees F.
• Grease six 4-inch mini pie tins (each 3/4-inch deep) with butter and set on a rimmed baking sheet. Line a second baking sheet with parchment or a silicone baking mat.
• Cube the fruit cake and lay it out on the prepared baking sheet. Bake until dry and crispy, 10 to 15 minutes.
• Combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt in a medium bowl and set aside.
• Add the dried toasted fruitcake to the bowl of a food processor and pulse until pulverized. Add the fruitcake crumbs, cocoa powder and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until combined. Add the eggs, vanilla and butter and continue mixing until completely combined. With the mixer running, add the flour mixture until completely combined. Divide the batter evenly among the pie tins, leaving about 1/4-inch of room at the top.
• Bake until a toothpick inserted in the center comes out with fudge crumbs, about 45 minutes. Allow to cool for about 5 minutes and turn out onto serving plates.
• For the spiced orange liqueur and white chocolate ganache: Place the white chocolate chips in a medium heat-proof bowl. Heat the cream and orange liquor in a small saucepan over medium-high heat to a bare simmer. Pour the mixture over the chips and allow to sit for a couple minutes to melt. Stir together, and then stir in the cinnamon and cloves.
• Finely dice the candied fruit, if using. Spoon or drizzle some of the white chocolate ganache over each brownie and sprinkle with the diced fruit to serve.

FRUITCAKE BROWNIES

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.

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.

FRUITCAKE BARS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

FRUITCAKE POPS

Steps:

• Place the fruitcake in the bowl of a food processor and grind to fine crumbs.
• Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total.
• Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave.
• Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops.
• Freeze for 30 minutes.
• Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes.