Umami Days: Cooking

Meaty with a dash of veggies

Boozy fruit-and-nut butterscotch brownies

Sweets recipe by
No AI was used in the creation of this recipe.
Made with roasted walnuts and candied fruit peel soaked in cherry brandy, you get a subtle burst of juice from the candied peel and contrasting crunch from the walnuts with each bite. Think of these brownies as chewy fruit cake in small doses. 
Boozy fruit-and-nut butterscotch brownies

Cook’s notes

I love fruit cake but my baking skills aren’t good enough for such a complicated project. And the waiting to allow the fruit cake to age is beyond my patience. So, I came up with this recipe. First published in June of 2011, it deserves a comeback.
These brownies will keep in the freezer for a month. Just thaw to soften and serve chilled.
If you’re planning on serving these blondies to kids, omit the soaking part and increase the amount of grated orange zest.

Boozy fruit-and-nut butterscotch brownies

Course: Dessert, Snack
Tag: Dessert bar
Servings: 12 brownies
Prep: 15 minutes
Cook: 30 minutes
Soaking: 1 hour
Total: 1 hour 45 minutes
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Ingredients

  • 2 cups mixed candied fruit peel the kind used for baking fruit cakes; available in baking supply stores
  • 4 tablespoons cherry brandy rum or regular brandy will also do
  • ½ cup butter at room temperature
  • 2 cups brown sugar
  • 1 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups roasted chopped walnuts
  • 1 teaspoon vanilla extract
  • grated zest of two oranges

Instructions

  1. Place the fruit peel in a shallow bowl.
  2. Add the brandy or rum. Stir.
  3. Leave to soak for an hour.
  4. Preheat the oven to 350F.
  5. Line a 7″ x 11″ baking pan with baking paper.
  6. In a large mixing bowl, cream the butter and sugar.
  7. Add the eggs, orange zest and vanilla extract. Mix until smooth.
  8. In another bowl, whisk together the flour, baking powder and salt.
  9. Add the flour mixture to the wet ingredients in three batches, mixing after each addition.
  10. Drain the fruit peel.
  11. Fold in the fruit peel and nuts into the batter.
  12. Pour into the prepared pan, scraping the sides of the mixing bowl. Smoothen the top for even thickness.
  13. Bake at 350F for 20 to 30 minutes.
  14. Cool in the pan for 10 minutes. Transfer to a wire rack to cool some more.
  15. Cut into rectangles or squares.

Meaty with a dash of veggies