Fruit Mince Chocolate Brownies
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
- Preheat the oven to 180°C
- Line with baking paper a shallow 20 x 30cm baking tin leaving a little overhanging.
- 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.
- 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.
- 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.
- Allow to cool in the tin, then remove with the baking paper. Cut into squares and sprinkle with icing sugar.
- Best stored in an airtight container. Eat as is or serve warm with a generous scooop of vanilla ice-cream.
