I was recently over at My Button Cake reading up on (and drooling over) Amber's latest creations when I saw her post on fruit mince brownies made with a recipe from the latest edition of this month's Delicious magazine. Today I was waiting in a supermarket queue when I picked up a copy of the special edition magazine to flip through as I waited. I am usually pretty strong willed against impulse purchases at the checkout, but with page after page of beautiful recipes and photos, I was in love!
And so, rather than having an actual book as Cookbook of the Month for December, I have decided that Delicious magazine should take the place as the featured piece of food literature for the month. My apologies for the delayed announcement - what a bad blogger I've been! I do hope Santa won't strike me off his list! ;)
At any rate, The December/January issue of Delicious It is packed with lots of fantastic Christmas recipes including vegetarian Christmas dishes and amazzzing sweets. There is also a strong focus on the use of seasonal ingredients so that you can use what's available and at its best now rather than trying to emulate European food traditions that aren't really season or climate appropriate for Christmas 'down under'.
Image courtesy of ABC
And so, with thanks to Amber for highlighting why I too needed this magazine, I bring you the Fruit Mince Brownies recipe from Delicious. Oh yes, delicious indeed, incredibly moist, and wickedly easy...
Ingredients
200g chocolate (70% cocoa solids), chopped300g brown sugar
250g unsalted butter, chopped
4 eggs, lightly beaten
1 1/3c (200g) plain flour
1/4 tsp baking powder
1/3 c (35g) cocoa, plus extra to dust
1/3 c (85g) fruit mince
1 tsp mixed spice
1 c (100g) toasted walnuts, chopped
Method
1. Preheat the oven to 180 degrees Celsius. Grease a 22cm square cake or brownie pan and line the base with baking paper.
2. Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined.
3.Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, mixed spice and nuts, stirring to combine.
4. Spread into the pan and bake for 25 mins or until just set.
5. Cool in pan, then dust with cocoa. Cut into 12 squares and serve.
Brownies will keep in an airtight container for 2-3 days.
Ladybird x
I love the Delicious magazine so much that I have a subscription. It really is as good as a cookbook, and it's like getting a present in the mail every month. The Christmas brownies sound sooo yummy and rich.
ReplyDeleteArgh-- these look great! Although I am starting to get a pile of recipes for dessert and cocktails for Christmas day- and nothing for the main extravaganza!
ReplyDeleteThank you, thank you, thank you!! I'm drowning in fruit mince at the moment and cannot stomach another pie. I'll be putting the spare mince to use in brownie-form now :)
ReplyDeleteFruit mince brownies sound delicious and I am looking forward to discover the Delicious special issue!
ReplyDeleteWhat a great recipe. I was thinking this morning that I won't have time to make my usual fruit mince shortbreads this year, but looking at these I might have to somehow make time to get fruit mincing, brownie stylee ;)
ReplyDeletewhat a festive take on brownies - I might have to adapt my blondie recipe to take this fruit mince :)
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