Friday, December 16, 2011

Fruit Mince Brownies

Fruit mince brownies

Another winner from - this is a Valli Little recipe from Delicious mag.  I thought these brownies would be a good addition to a plate of Christmas goodies.  They were easy to make, and are so delicious - rich, dense and chocolately with a hint of spice.  I had to keep them in the oven for a fair bit longer than what the recipe suggested, but that could depend on the tin size and oven temperature, so see how you go.  The photo I took didn't turn out well, so I stole the pretty picture from the website :-)

200g good-quality dark chocolate, chopped
300g brown sugar
250g unsalted butter, chopped
4 eggs, lightly beaten
1 1/3 cups (200g) plain flour
1/4 tsp baking powder
1/3 cup (35g) cocoa, plus extra to dust
1/3 cup (85g) fruit mince
1 tsp mixed spice
1 cup (100g) toasted walnuts, chopped

Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.

Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. 

Add flour, baking powder, cocoa, fruit mince, mixed spice and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.

Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.

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