Fruitcake Junkyard Brownie with Spiced Orange Liqueur and White Chocolate

Fruitcake Junkyard Brownie with Spiced Orange Liqueur and White Chocolate might be just the American recipe you are searching for. For $2.13 per serving, you get a main course that serves 6. One portion of this dish contains approximately 15g of protein, 63g of fat, and a total of 1274 calories. 71 person have made this recipe and would make it again. If you have ground cloves, eggs, heavy cream, and a few other ingredients on hand, you can make it. It is perfect for Christmas. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Overall, this recipe earns a pretty good spoonacular score of 48%. Broiled Lamb Chops with a Mint-Orange Liqueur Sauce and White Asparagus, White Fruitcake: Nanna Jepson’s Light Fruitcake, and Chocolate Orange Liqueur Souffle with Chocolate Sauce are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 50 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/2 cut candied fruit, for garnish, optional

1 cup cocoa powder

4 large eggs

1 1/2 cups all-purpose flour

1/4 teaspoon ground allspice

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup heavy cream

2 tablespoons orange liqueur

1 teaspoon salt

3 cups sugar

1 cup (2 sticks) unsalted butter, melted, plus more for greasing the pie tins 1/2 loaf fruitcake (about 1 pound)

1 tablespoon vanilla

2 cups white chocolate chips

Equipment:

stand mixer

oven

baking sheet

bowl

food processor

toothpicks

sauce pan

Cooking instruction summary:

Special equipment: six 4-inch mini pie tins (each 3/4-inch deep) and a stand mixer fitted with a paddle attachment For the fruitcake junkyard brownie: Preheat the oven to 350 degrees F. Grease six 4-inch mini pie tins (each 3/4-inch deep) with butter and set on a rimmed baking sheet. Line a second baking sheet with parchment or a silicone baking mat. Cube the fruit cake and lay it out on the prepared baking sheet. Bake until dry and crispy, 10 to 15 minutes. Combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt in a medium bowl and set aside. Add the dried toasted fruitcake to the bowl of a food processor and pulse until pulverized. Add the fruitcake crumbs, cocoa powder and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until combined. Add the eggs, vanilla and butter and continue mixing until completely combined. With the mixer running, add the flour mixture until completely combined. Divide the batter evenly among the pie tins, leaving about 1/4-inch of room at the top. Bake until a toothpick inserted in the center comes out with fudge crumbs, about 45 minutes. Allow to cool for about 5 minutes and turn out onto serving plates. For the spiced orange liqueur and white chocolate ganache: Place the white chocolate chips in a medium heat-proof bowl. Heat the cream and orange liquor in a small saucepan over medium-high heat to a bare simmer. Pour the mixture over the chips and allow to sit for a couple minutes to melt. Stir together, and then stir in the cinnamon and cloves. Finely dice the candied fruit, if using. Spoon or drizzle some of the white chocolate ganache over each brownie and sprinkle with the diced fruit to serve.

 

Step by step:


1. Special equipment: six 4-inch mini pie tins (each 3/4-inch deep) and a stand mixer fitted with a paddle attachment

2. For the fruitcake junkyard brownie: Preheat the oven to 350 degrees F.

3. Grease six 4-inch mini pie tins (each 3/4-inch deep) with butter and set on a rimmed baking sheet. Line a second baking sheet with parchment or a silicone baking mat.

4. Cube the fruit cake and lay it out on the prepared baking sheet.

5. Bake until dry and crispy, 10 to 15 minutes.

6. Combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt in a medium bowl and set aside.

7. Add the dried toasted fruitcake to the bowl of a food processor and pulse until pulverized.

8. Add the fruitcake crumbs, cocoa powder and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until combined.

9. Add the eggs, vanilla and butter and continue mixing until completely combined. With the mixer running, add the flour mixture until completely combined. Divide the batter evenly among the pie tins, leaving about 1/4-inch of room at the top.

10. Bake until a toothpick inserted in the center comes out with fudge crumbs, about 45 minutes. Allow to cool for about 5 minutes and turn out onto serving plates.


For the spiced orange liqueur and white chocolate ganache

1. Place the white chocolate chips in a medium heat-proof bowl.

2. Heat the cream and orange liquor in a small saucepan over medium-high heat to a bare simmer.

3. Pour the mixture over the chips and allow to sit for a couple minutes to melt. Stir together, and then stir in the cinnamon and cloves.

4. Finely dice the candied fruit, if using. Spoon or drizzle some of the white chocolate ganache over each brownie and sprinkle with the diced fruit to serve.


Nutrition Information:

Quickview
1268k Calories
14g Protein
62g Total Fat
171g Carbs
7% Health Score
Limit These
Calories
1268k
63%

Fat
62g
97%

  Saturated Fat
37g
237%

Carbohydrates
171g
57%

  Sugar
137g
153%

Cholesterol
245mg
82%

Sodium
506mg
22%

Alcohol
2g
11%

Caffeine
34mg
11%

Get Enough Of These
Protein
14g
29%

Manganese
0.9mg
45%

Selenium
26µg
38%

Phosphorus
355mg
36%

Copper
0.67mg
33%

Vitamin B2
0.57mg
33%

Vitamin A
1436IU
29%

Iron
4mg
24%

Fiber
5g
24%

Magnesium
92mg
23%

Vitamin B1
0.31mg
21%

Folate
83µg
21%

Calcium
203mg
20%

Potassium
537mg
15%

Zinc
2mg
15%

Vitamin E
2mg
14%

Vitamin B3
2mg
13%

Vitamin B12
0.73µg
12%

Vitamin B5
1mg
11%

Vitamin D
1µg
9%

Vitamin K
9µg
9%

Vitamin B6
0.13mg
6%

covered percent of daily need
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