FRUITCAKE BROWNIES
Fruitcake brownies? Yup. Think dried fruits--such as figs, cranberries, golden raisins--mixed with chocolate and rum or brandy baked into a brownie pan. Ridiculously inventive.
Provided by Patricia Helding
Categories Dessert
Time P1DT1h
Number Of Ingredients 9
Steps:
- At least 24 hours before you plan to bake the brownies, combine the dried fruit and rum in a large bowl. Make sure there is at least 2 inches (5 cm) room in the bowl above the fruit mixture. Cover the bowl with plastic wrap and set aside in a cool, dry place.
- When you're about ready to bake the brownies, drain the fruit in a colander for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Butter a 9-by-9-inch (23-by-23-cm) baking pan. Dust with flour and tap out any excess.
- In a small, heavy-bottom saucepan set over low heat, warm the butter and chocolate, stirring frequently, until almost completely melted. Remove the saucepan from the heat and stir until smooth. Let cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar until light in texture and color, about 30 seconds. Beat in the vanilla and then the cooled chocolate mixture.
- Add the flour and salt and beat just until no trace of flour remains. Stir in the dried fruit by hand.
- Spread the batter evenly in the prepared pan. Bake for 30 to 35 until a toothpick inserted in the center comes out clean or with only a few crumbs, not batter, clinging to it. Cool the brownies in the pan on a rack for at least 1 hour. Cut just before serving. (The brownies keep best if uncut and covered for 2 to 3 days at room temperature or in the refrigerator for 5 to 7 days.)
Nutrition Facts : ServingSize 1 brownie, Calories 235 kcal, Carbohydrate 24 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 50 mg, Sodium 15 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 4 g
FRUITCAKE BROWNIES
Make and share this Fruitcake Brownies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 54 brownies
Number Of Ingredients 18
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
FRUITCAKE BROWNIES
Categories Food Processor Mixer Chocolate Nut Dessert Bake Christmas Cream Cheese Dried Fruit Date Fig Apricot Walnut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 21
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 DROPS
This is from Company's Coming Cookie Cookbook. For some reason I don't like Fruitcake but I like these cookies.
Provided by tasb395
Categories Drop Cookies
Time 35m
Yield 5 dozen
Number Of Ingredients 15
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.
Nutrition Facts : Calories 683.6, Fat 36.6, SaturatedFat 13.7, Cholesterol 133.4, Sodium 530.5, Carbohydrate 84.3, Fiber 4.8, Sugar 49.5, Protein 9.7
EASY-DOES-IT FRUITCAKE
These miniature loaves are chock-full of tempting fruit and nuts. The glaze makes them extra moist and tasty. They are wonderful to give as gifts and fun to serve to holiday guests. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 5 loaves (8 slices each).
Number Of Ingredients 17
Steps:
- In large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated; set aside., In another large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt, cinnamon, cloves and remaining flour; gradually add to creamed mixture alternately with orange juice, beating well after each addition. Stir in fruit and nut mixture; mix well., Spoon into five greased 5-3/4x3x2-in. baking pans (pans will be full). Bake at 325° for 1 hour. Cover with foil; bake 10-15 minutes longer or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients until smooth. With a pastry brush, brush glaze over warm loaves. Cool completely.
Nutrition Facts : Calories 239 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 158mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
FRUITCAKE BARS
"This recipe has been a family favorite for years," tells Terry Mercede of Danbury, Connecticut. "People who declare they won't eat fruitcake love these bars! They're so easy to make...and they're colorful, too - chock-full of candied pineapple and red and green cherries."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
KISSES PEPPERMINT BROWNIE DROPS
Chocolate brownies are topped with HERSHEY'S KISSES Candy Cane Candies in this playful blend of mint and HERSHEY'S Cocoa. Mwah!
Provided by HERSHEY'S Kitchens
Categories Trusted Brands: Recipes and Tips
Time 36m
Yield 48
Number Of Ingredients 9
Steps:
- Stir together brownie mix, cocoa and crushed peppermint candies in large bowl. Add contents of syrup pouch, water, egg and oil, beating until well blended. Refrigerate about 1 hour or until firm enough to roll.
- Heat oven to 350 degrees F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
- Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
- Bake 9 to 11 minutes or until set. (Some peppermint may melt out along edges of cookies. After removing from oven, immediately use edge of knife or spatula to push melted peppermint back to edges of cookie.) Cool 2 minutes. Press candy piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 13.9 g, Cholesterol 4.4 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.2 g, Sodium 38.9 mg, Sugar 4.4 g
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