Desserts

fiscal cliff fruitcake brownies

Well, America, it’d be nice to say we didn’t think we’d be in this situation. But even the most optimistic of us knew that (way in the backs of our minds) it was unlikely our government leaders could act like responsible adults and avoid the fiscal cliff. In homage to those politicians (Republicans, Democrats and Independents alike) in Washington, I’ve created my own version of Fiscal Cliff Fruitcake brownies – made up of a fruitcake base, loaded with nuts and a healthy dash of rum. Because we’ll all need a drink to get through this fiscal cliff mess they’ve created.

Fiscal Cliff Fruitcake Brownies

Preheat your oven to 350° F. Butter a 13×9-inch baking pan and set aside.

Combine butter and both the semisweet and unsweetened chocolates in heavy medium saucepan. Stir constantly over low heat until chocolates melt and mixture is smooth. Cool mixture until it’s lukewarm.

Using an electric mixer in a large bowl, beat sugar and 3 eggs until very thick and pale (about 3 minutes). Stir in the chocolate mixture, vanilla and rum.

In a separate medium bowl, whisk  flour, baking powder and salt to blend. Stir flour mixture into the chocolate mixture. Mix in walnuts, pecans and dried fruits.

Spread batter into prepared baking dish; smooth the top. Bake for 35 minutes, or until the top cracks and a toothpick inserted into the center comes out with a few moist crumbs attached. Cool brownies in the pan on a wire rack.

Adapted from Epicurious Fruitcake Brownies

 

Ingredients:

1 cup butter
9 ounces dark chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1 cup plus 2 tablespoons sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 cup rum
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/3 cup dried sour cherries

 

Number of servings: 32

Cooking time: 35 minutes

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