Fruit Mince Chocolate Brownies

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I love a chocolate brownie, and I haven’t had one for years.  I love the crisp ‘crust’ on top, and adore the fudgy centre. As you know,  I’m also a lover of Christmas Fruit Mince  and as luck would have it,  I still have quite a bit left over from my pre-Christmas prep.  Adding fruit mince to a chocolate brownie recipe brings this everyday American treat to a whole new level.  It reminds me of a chocolate panforte, chocolate, currants, sultanas and mixed peel.  I also decided to add almonds and you can chop them as you like – leaving them in large pieces or chopping finely.  I made these last week, and after their photoshoot, most of them were given away.  I can assure you though that these won’t last long, so I won’t tell you how long you should preferably keep them for!

Fruit Mince Chocolate Brownies

  • 300g  dark chocolate, chopped
  • 250g butter, chopped
  • 5 large eggs
  • 400g dark brown sugar
  • 1tsp vanilla extract
  • 150g plain flour
  • 100g chopped almonds
  • 50g cocoa
  • ½tsp baking powder
  • pinch of salt
  • 4-5 tbsp fruit mince
  • Icing sugar, to serve
  1. Preheat the oven to 180°C
  2. Line with baking paper a shallow 20 x 30cm baking tin leaving a little overhanging.
  3. Melt the chocolate and butter in a bowl either in a microwave oven or over a saucepan of barely simmering water, stirring occasionally until melted makimg sure the bowl doesn’t touch the water. Allow to cool.
  4. Put the eggs, sugar and vanilla in an electric mixer and beat for 3-4 mins, or until pale and fluffy. Beat in the cooled chocolate mixture, and then add sifted flour, cocoa & baking powder. Lower speed of mixer and add almonds & fruit mince, mixing gently until all ingredients are well incorporated and mixture is smooth.
  5. Spoon the mixture into the tin and smooth the surface. Bake for 35-40 mins or until firm to the touch but still a bit fudgy in the centre.
  6. Allow to cool in the tin, then remove with the baking paper. Cut into squares and sprinkle with icing sugar.
  7. Best stored in an airtight container.  Eat as is or serve warm with a generous scooop of vanilla ice-cream.

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