Rich Fruit-and-Nut Brownies

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By: The Homemakers Test Kitchen

Photography by: Kevin Hewitt

These are brownies with real adult taste. Try to find already seeded lexia raisins for convenience; you can substitute dried muscat grapes, if desired.

Ingredients

3-1/2 oz (100 g) bittersweet chocolate; 1/2 cup (125 mL) unsalted butter, diced; 1/2 cup (125 mL) seeded lexia raisin; 1 cup (250 mL) all-purpose flour; 2 eggs; 3/4 cups (175 mL) granulated sugar; 1/4 cup (60 mL) Brandy; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) baking powder; 1/2 cup (125 mL) chopped walnut; 4 oz (125 g) milk chocolate, chopped
Glaze:: 1/4 cup (60 mL) icing sugar; 2 tsp (10 mL) Brandy

Preparation

In heatproof bowl set over barely simmering water, melt bittersweet chocolate and butter, stirring until smooth. Let cool.

Mix raisins with 1 tbsp/15 mL of the flour; set aside.

With electric mixer, beat eggs and sugar until thickened and pale; beat in brandy, then chocolate mixture. In bowl, whisk together remaining flour, salt and baking powder. Beat into batter until fully incorporated. Fold in 2 tbsp/30 mL of the walnuts, raisins and milk chocolate. Spread batter evenly in parchment paper–lined, buttered and floured 8-inch/2 L square metal baking pan. Sprinkle with remaining walnuts. Bake in centre of 350°F/180°C oven until tester inserted in centre comes out with crumbs adhering to it, 25 to 30 minutes. Let cool on rack.

Glaze: Mix together icing sugar and brandy until smooth. Brush over hot brownies; let cool completely. Remove from pan; cut into 25 squares with serrated knife.

Makes 25 servings.

Serving(s): 25

Nutritional Information
Per serving: about
Calories	157
Protein	2 g
Fat (total)	8 g
Sat. Fat	4 g
Carbohydrate	18 g
Fibre	1 g
Cholesterol	26 mg
Sodium	36 mg
Calcium	2 % RDI
Iron	5 % RDI
Vitamin A	4 % RDI
Folate	5 % RDI

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Source

Homemakers Magazine: May 2006

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