Most of the treats that appear on Lisa's Kitchen are savory, but bleak fall days call for dark and decadent solutions. Rather like chocolate cake, these brownies are based on a Nigella Lawson recipe. I wanted a moist, gooey brownie, without the crunch, so I added some dried fruit instead of nuts. The flavor of the fruit pleasantly underlies the rich chocolate taste, and adds a bit of chewiness besides.
 Brownies with Dried Fruit |
Recipe by Lisa Turner
Published on November 15, 2008
Simple, rich and gooey dark chocolate brownies with chewy dried fruit
Preparation: 15 minutes
Cooking time: 40 minutes
 Print this recipe
Ingredients:
- 1 1/2 cups (3 sticks) unsalted butter
- 13 oz (375 g) dark chocolate
- 6 eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups sugar
- 1 1/2 cups unbleached white flour
- 1 teaspoon sea salt
- 2 cups chopped dried fruit (I used a mixture of dates, figs and prunes)
Instructions:
Grease or line a 12 × 9 inch baking pan with parchment paper. Preheat an oven to 375°F. Melt the butter and chocolate together in a heavy-bottomed saucepan over medium-low heat. In a large bowl, beat together the eggs, sugar and vanilla. In a medium bowl, combine the flour, chopped fruit and salt. Pour the melted chocolate and butter into the egg and sugar mixture. Beat to combine and then add the flour and fruit and beat again. Pour the batter into the prepared pan. Bake for 40 minutes or until the top dries and begins to crack slightly and the interior is dark and gooey.
Makes 16 brownies |
Other brownie recipes you will be sure to enjoy:
Cocoa Brownies with Peanut Butter Chocolate Icing
Peanut Butter Brownies
Quick and Easy Fudgy Brownies
15 comments:
These look lovely Lisa! Really, really moist and delcious. I think it was a really good idea to add the fruit.
Yes, great idea to have chopped fruit in there (and more sweetness!). A dark and decadent solution, indeed! I would have a hard time resisting those.
Lisa, is this plain flour or self raising?
Holler, I used regular, unbleached white flour.
Those really look great! I love the addition of dried fruits...I am sure it cuts down on the need for actual sugar. I often use dates or prunes for that anyway! And with chocolate - outrageous!!!
brownies look awesome
ooh, I love the idea of using dried fruit in the brownies! As soon as I saw the title I thought of figs so I'm really pleased you put some in there. They are so luscious and gooey!
I'm quite sure I would love the addition of the dried fruit for the flavour factor as well:D
These really do just look outstanding!
Dried fruits in brownies sounds good, Lisa. Perfect for the coming season.
I'm also a nother one who prefers savouries, but can never resist the call of the brownie.:)
yummm!
try these gluten free brownies
Ingredients
* 1/2 cup Rice Flour
* 1/2 cup Gluten Free Plain Flour
* 1 teaspoon Baking Powder
* 1/3 cup Cocoa Powder
* 1 cup Caster Sugar
* 2 eggs
* 150 grams Butter
Instructions
Preheat oven to 180 degrees. Line 20 x 30cm baking tray with baking paper. Let paper hang over both ends. Sift flours,baking powder and cocoa into a large bowl. Add sugar, stir to combine. Make a well in the centre. Add eggs and melted butter. Mix until just combined. Spread mixture into pan and bake for 20 - 25min. Allow to cool in the pan. Leift from te pan cut into squares and dust with icing sugar.
Hi Lisa,
I tried these today, but I wasn't as successful. I used two pans instead of one and I think I overcooked them. I judged them to be ready when there wasn't liquid on the skewer. Should it still be a bit liquid in the middle when you take them out? Maybe I need to try them again with the correct size pan.
Holler, I am sorry this recipe did not work out so well for you. The pan size probably did make a difference in the cooking time. The brownies should be moist, so there should be a bit of moisture. They continue to cook a bit after they come out of the oven too. Getting the correct amount of cooking time is a bit of a challenge, but I do encourage you to try them again.
I've had a hankering for brownies ever since you posted this, Lisa. (Coming soon, I hope..I fear...)
Thank you so much for sharing your recipe for SHF!
Hi Lisa,
Can you give me any idea of how many cups of chocolate (chips, what I am using) I would use, as opposed to grams of chocolate?
Thank you so much, I love your recipes!
Post a Comment