FRUITCAKE BROWNIES

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