Friday, 9 December 2016

Christmas Brownies

 Whenever I am asked to bring a plate I ask sweet or savoury and nearly always get asked to bring sweet. Usually, the conversation goes something bake don't you or could you make a cake. Often the request is very specific and is mostly for Brownies. This version is my Christmas Brownie. It has a deliciously soft and gooey texture and is studded with chunks of chocolate and fruitcake. At this time of the year I always have off cuts of fruit cake, however, any commercial fruitcake can be used. It is also a good way to use up leftover fruitcake and does not need to be saved for Christmas.

A generous wedge served warm with some cream or brandy cream makes for an easy dessert.

Cut into small squares for a decadent little treat with coffee.

Christmas Brownies

250 grams butter
1 1/2 cups brown sugar
3 eggs
1 tablespoon vanilla extract (not essence)
1 1/2 cups plain flour
3 tablespoons Dutch Cocoa
200 grams dark chocolate/1 large block
1 1/2 cups diced fruit cake (approximately 200g)

Place butter in glass bowl and melt in microwave.

Add brown sugar to the butter and stir well, then add vanilla, eggs and then flour and cocoa. Mix well

Stir in the diced cake and chocolate.

Place mixture into a greased and lined tin.

Bake at 1600 until firm on the edges and slightly soft in the middle. It will take about 40- depending on the depth of the tin.* Do not overcook the brownies, the mixture needs to be just set.

Allow brownies to stand in the tin for a few minutes and then lift out and place on cooling rack until cool.

Cut up brownie and place in an airtight container or jar.

Serve with a dust of icing sugar. 

* The tin that I use is very old and is a deep slice tin. The size is approximately 18 cm wide, 27 cm long and 3 cm deep.  

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