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.
Chances are these very grown-up fruitcake brownies are for you. No fluorescent candied fruits to fear here. The bars have just the right amount of sophisticated dried fruit—figs, cherries, cranberries—to entice you. And there’s ample chocolate to soothe you into brownie bliss. As one of our recipe testers noted, “A solution to the perennial ‘fruitcake issue’ has been found. Just turn it into brownies!”–Jenny Howard
- Quick Glance
- 25 M
- 1 D, 1 H
- Makes 16
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Recipe Testers Reviews
A solution to the perennial “fruitcake issue” has been found—just turn it into a brownie! These lovely fruitcake brownies are just the thing when you could use a little chocolate and boozy warmth (we all have those moments, yes?).
Apricots and Mission figs were the dried fruits of my choice and they were wonderful with the dark rum. The brownies came out moist and cakey and were not overly sweet—a very nice bittersweet chocolate flavor and no candied fruit. Some of my tasters enjoyed theirs with vanilla ice cream.
I cut my brownies into 16 pieces and thought they were just the right size.
Holy Moly, are these fruitcake brownies ever good! These are not your granny's fruitcake, that's for sure! I am NOT a fan of fruitcake but a number of factors came together to encourage me to try this recipe:
1. I am looking for a festive dessert recipe that is NOT fruitcake and not bûche de Noël. I like chocolate so…
2. I am in the heart of Armagnac country in southwest France so, naturally, I figured that would be a good place to use some of the strong stuff.
3. My town here has the BEST dried fruit and nut stand and I knew I would be able to get some interesting dried fruits (LOL, including "cranberries du Canada").
These are awesome. Exactly like fruitcake in that there is not much actual "cake.” It's much more fruit than brownie but that is perfect. The chocolate is not too sweet or overwhelming either. It actually feels like a light dessert. Ahem. I can keep telling myself that, right?
I am not sure if they will keep for a week since I just made them today. Judging by everyone’s reaction, they may not last. Who wouldn't eat these all up right away, I ask?