The great thing about these delicious fruit and nut brownies is that I’ve never had a person pass up a taster – even the people who say that they just aren’t brownie lovers. In the end chocolate temptation always gives in and of course there’s nothing better when you leave a small package of home baked brownies with family and friends than having relatives complement you on your baking for months afterwards. The sultanas mean that although these fruit and nut brownies are quite dense they have a light and sticky filling too. Enjoy folks!
- 280Ag dark chocolate
- 275g unsalted butter
- 325g Caster Sugar
- 175g Plain Flour
- 4 Free Range Eggs
- Icing Sugar (to dust)
- 140g sultanas
- 100g Roasted, Flaked Almonds
- 1tsp Vanilla Essence
- 1 tsp Baking Powder
Brownie Heaven En Route…
- Preheat the oven to 170 degrees Celsius, grease and line a 33cm x 23cm x cm baking tin with baking parchment.
- Place the broken dark chocolate into a heatproof bowl over a saucepan of simmering water, add the butter and heat slowly until the mixture is melted and smooth, stirring frequently.
- Remove from the heat and add the sugar – stir until well mixed and stir in the eggs and mix well until thick and smooth before folding in the flour and teaspoon of vanilla essence.
- Fold in the Mixed fruit with a wooden spoon before adding the roasted, chopped almonds.
- Spoon the mix into the prepared baking tray and bake in the pre-heated oven at 170 degrees Celsius for 30 to 35 minutes. When you remove the brownies from the oven, place on a cooling tray and allow to cool for an hour before cutting into twelve even squares and serving.