Fruitcake Brownies Food

FRUITCAKE BROWNIES

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.)

FRUITCAKE BROWNIE DROPS

Steps:

• Combine the brandy, rum and dried fruit in a microwave-safe bowl. Microwave until hot, 1 to 2 minutes; let stand 20 minutes.
• Meanwhile, melt the butter, unsweetened chocolate and chocolate chips in a saucepan over medium heat, stirring, until smooth; let cool 10 minutes. Whisk the flour, baking powder and salt in a medium bowl.
• Mix the eggs, granulated sugar and vanilla in a large bowl using a wooden spoon. Stir in the melted chocolate mixture. Add the flour mixture and stir vigorously until incorporated. Stir in the soaked dried fruit and liquid. Cover and refrigerate until the dough is slightly firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Scoop tablespoonfuls of dough about 2 inches apart onto 2 ungreased baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and set on top, about 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.
• The way you measure flour can make a big difference in your cookies: Spoon into measuring cups, then level with a knife. Do not pack.

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.

EASY-DOES-IT FRUITCAKE

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.

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.