Boozy fruit-and-nut butterscotch brownies
Made with roasted walnuts and candied fruit peel soaked in cherry brandy, you get a subtle burst of juices from the candied peel and the contrasting crunch from the walnuts with each bite. Think of these brownies as chewy fruit cake in small doses.
Servings 12 brownies
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
- Place the fruit peel in a shallow bowl.
- Add the brandy or rum. Stir.
- Leave to soak for an hour.
- Preheat the oven to 350F.
- Line a 7″ x 11″ baking pan with baking paper.
- In a large mixing bowl, cream the butter and sugar.
- Add the eggs, orange zest and vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the wet ingredients in three batches, mixing after each addition.
- Drain the fruit peel.
- Fold in the fruit peel and nuts into the batter.
- Pour into the prepared pan, scraping the sides of the mixing bowl. Smoothen the top for even thickness.
- Bake at 350F for 20 to 30 minutes.
- Cool in the pan for 10 minutes. Transfer to a wire rack to cool some more.
- Cut into rectangles or squares.