Fruitcake Brownie Drops Recipes

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FRUITCAKE BROWNIES



Fruitcake Brownies image

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

2 cups coarsely chopped dried fruit (such as figs, cherries, apricots, cranberries, golden raisins, or prunes)
1 cup dark rum or brandy
10 tablespoons unsalted butter (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

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

DROP BROWNIES



Drop Brownies image

These chocolate brownie cookies are very good, just be careful not to overbake, and they will remain chewy. Yield is only estimated depending on how large you make these.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 20 cookies (approx)

Number Of Ingredients 10

8 ounces semi-sweet chocolate bits
3 tablespoons butter
1 1/4-1 1/2 cups flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
2 1/4 cups coarsely chopped pecans

Steps:

  • Set oven to 350 degrees.
  • Grease 2 cookie sheets.
  • Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
  • Sift the flour, baking powder and salt.
  • In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
  • With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
  • Stir in the chocolate chips and the nuts.
  • Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
  • Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
  • Cool for a couple of minutes, then remove to a wire rack to cool completely.
  • These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
  • Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
  • **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.

FRUITCAKE BROWNIES



Fruitcake Brownies image

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

Brownies
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
9 ounces semisweet chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/3 cup dried sour cherries or dried currants
Frosting
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 cups sifted powdered sugar
Walnut halves (optional)

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.

KISSES PEPPERMINT BROWNIE DROPS



KISSES Peppermint Brownie Drops image

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

1 (18.25 ounce) package brownie mix with syrup pouch (for 13x9-inch pan)
¼ cup HERSHEY®'S Cocoa Powder
¼ cup finely crushed peppermint candies
2 tablespoons HERSHEY'S® Chocolate Syrup (from syrup pouch)
3 tablespoons water
1 egg
1 tablespoon vegetable oil
⅓ cup powdered sugar for rolling
48 HERSHEY'S® KISSES Brand Milk Chocolates or HERSHEY'S® KISSES Brand Candy Cane Candies

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

FRUITCAKE BARS



Fruitcake Bars image

"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

3/4 cup butter, softened
1-3/4 cups packed brown sugar
3 large eggs
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3 cups coarsely chopped walnuts
1-1/2 cups coarsely chopped candied pineapple
1-3/4 cups red and green candied cherries, halved
2 cups pitted dates, halved

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.

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