Fruitcake Brownies

Such a delicious Holiday dessert -

• Ready In: 35 mins
• Yields: 54 brownies

Ingredients

• 1  cup butter
• 280  g  semi-sweet chocolate, chopped
• 45  g  unsweetened chocolate, chopped
• 1  cup sugar
• 3  eggs
• 1 1⁄2 teaspoons vanilla
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup walnuts, chopped
• 1⁄3 cup dried currant
• 1⁄3 cup pitted dates, chopped
• 1⁄3 cup  dried apricot, chopped
• 1⁄3 cup dried fig, chopped

• ICING

• 8  ounces cream cheese, softened
• 1⁄4 cup butter, softened
• 1  tablespoon vanilla
• 3 1⁄2 cups  sifted icing sugar

Directions

1. In top of double boiler over simmering - not boiling - water, melt butter and chocolate, stirring until smooth. Set aside to cool to lukewarm.
2. In large mixing bowl, beat sugar and eggs together. Add chocolate mixture; sitr until blended. Add vanilla.
3. Combine flour, baking powder, and salt; stir into chocolate mixture.
4. In another bowl, mix walnuts, currants, dates, apricots, and figs. Add to chocolate mixture.
5. Pour batter in a greased 13x9-inch glass baking dish and bake at 350F for 35 minutes, or until a tester inserted in center comes out almost clean. Place pan on wire rack to cool.
6. ICING: Blend together cream cheese, butter and vanillla until smooth; mix in icing sugar. Spread evenly over cooled brownies in pan. Refrigerate for at least 2 hours before cutting into squares.