Fruit Nut Fudge Brownie
Preparation 20 Minutes
Cook 45 Minutes
Serves 18
Method
- Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
- Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
- Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
- Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
- Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.
Ingredients
1 cup Sunbeam Sultanas
1/2 cup Sunbeam Raisins
1/4 cup rum or apple juice
150g butter, roughly chopped
150g dark chocolate, roughly chopped
11/2 cups brown sugar, firmly packed
3 free-range eggs
3/4 cup plain flour
1/3 cup Dutch-processed cocoa
1/2 teaspoon baking powder
120g Sunbeam Skinless Hazelnuts, roughly chopped
Recipe Collection
Hot Cross Sultana Muffins
Cream together the butter, sugar and orange rind until light and fluffy. Add the eggs one at a time beating well after each addition. Sift together the flour, cinnamon and combine with the Sultana Bran, Sunbeam Sultanas and walnuts. Add dry ingredients to creamed mixture alternatively with yogurt, until just combined. Spoon mixture into greased muffin pans filling ¾ full. Pipe on crosses. Bake in moderate oven for 25 minutes or until golden brown. Serve Warm.
Crosses:
Mix flour and water to a smooth paste. Fill into a small plastic bag, cut a small hole across the corner and use to pipe crosses.
Choc Date Balls
- Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
- Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
- Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.
Speedy Cinnamon & Choc Scones
1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden.
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!
Almond & Sultana Snowballs
Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.
Roll into small balls (about 1 tablespoon (30g) each).
Coat in extra almonds & desiccated coconut.
Chill in the fridge for 30 minutes to set.
Keeps for up to 1 week refrigerated.
Gifting tip:
Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat
Chocolate Bark Variations
Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently.
Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about ¼″ thickness
Sprinkle the nuts, seeds & fruit evenly over the chocolate. Lightly use your palms to press the toppings into the chocolate.
Place the pan on a flat surface in the refrigerator to set.
Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
Chocolate & Prune Pudding
- Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
- Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and mixed spice, followed by the fruit mixture. Mix until well combined.
- Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
- Remove from pot and either serve immediately, or leave in the basin and refrigerate until required.
- For butterscotch sauce, combine all ingredients in a small saucepan, and gently bring to the boil. Simmer for 5 minutes, then remove from heat and set aside.
- For mascarpone cream, fold mixed spice into mascarpone and set aside until required.
- For serving, place upturned pudding onto a serving plate and dollop with mascarpone and drizzle with butterscotch sauce. Decorate with seasonal fruits and toasted nuts.
