Christmas Brownies

Christmas Brownies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 118.

It doesn't have to be Christmas to make these brownies. They have candied fruit in them and I honestly had doubts before making them. The recipe just didn't sound that good. Well, they are actually quite yummy, very moist and chewy. They are fragile and will need to be handled with care to avoid cracking. Freezing them before slicing will remedy this but getting them to the freeze can be tricky!

The recipe doesn't make a lot - about 16 very thin brownies - so they will not last long. You might consider doubling the recipe. ;)

2 oz. unsweetened chocolate
2 oz. (1 stick) unsalted butter
2 eggs
1 tsp. vanilla extract
1 cup granulated sugar
1/4 cup sifted all-purpose flour
1/3 cup diced, mixed candied fruits 

Preheat oven to 300. Line a shallow 9-inch pan with aluminum foil. Brush the foil with melted butter.

Melt the chocolate and the butter in a double boiler, over barely simmering water.

Slightly beat the eggs.

Add the vanilla extract

Add the sugar, mixing well.

Add the melted chocolate/butter mixture.

On low speed, add the flour, scraping the bowl as necessary, to mix well.

Remove the bowl from the mixer stand and stir in the candied fruit. Pour into the lined pan and smooth evenly.

Bake for 35 minutes, until a toothpick comes out barely clean. Let the cake rest in the pan for about 5 minutes before carefully inverting onto a piece of wax paper on a cooling rack.

Let this cool completely before transferring to the freezer. (It is very thin and fragile, so be careful!) Allow to sit in the freezer just long enough to chill and then remove and slice.