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
- 2 cups coarsely chopped dried fruit (11 1/2 oz), such as figs, cherries, apricots, cranberries, golden raisins, or prunes
- 1 cup dark rum or brandy
- 10 tablespoons unsalted butter (5 oz), plus more for the pan
- 1 cup unbleached all-purpose flour, plus more for the pan
- 4 ounces unsweetened chocolate, chopped into small and even-size chunks
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 1. 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.
- 2. When you’re about ready to bake the brownies, drain the fruit in a colander for 30 minutes.
- 3. Preheat the oven to 350°F (175°C).
- 4. Butter a 9-by-9-inch (23-by-23-cm) baking pan. Dust with flour and tap out any excess.
- 5. 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.
- 6. 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.
- 7. Add the flour and salt and beat just until no trace of flour remains. Stir in the dried fruit by hand.
- 8. 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.)