Brownies with Dried Fruit

Brownies with Dried Fruit

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

Brownies with Dried FruitBrownies with Dried Fruit
Recipe by
Published on November 15, 2008

Simple, rich and gooey dark chocolate brownies with chewy dried fruit

Preparation: 15 minutes
Cooking time: 40 minutes

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  • 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)
  • 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

Brownies with Dried Fruit

Other brownie recipes you will be sure to enjoy:
Cocoa Brownies with Peanut Butter Chocolate Icing
Peanut Butter Brownies
Quick and Easy Fudgy Brownies


Jacqueline Meldrum said...

These look lovely Lisa! Really, really moist and delcious. I think it was a really good idea to add the fruit.

Anonymous said...

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.

Jacqueline Meldrum said...

Lisa, is this plain flour or self raising?

Lisa Turner said...

Holler, I used regular, unbleached white flour.

Thistlemoon said...

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!!!

karuna said...

brownies look awesome

Anonymous said...

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!

Valerie Harrison (bellini) said...

I'm quite sure I would love the addition of the dried fruit for the flavour factor as well:D

Allie said...

These really do just look outstanding!

Aparna Balasubramanian said...

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.:)

Anonymous said...

try these gluten free brownies

* 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

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.

Jacqueline Meldrum said...

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.

Lisa Turner said...

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.

Susan said...

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!

Lea Selitsky said...

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!