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Dry Fruit Fudge Brownies
Ravi Sharma

Dry Fruit Fudge Brownies

Rich, fudgy chocolate brownies loaded with toasted almonds, walnuts, cashews, raisins and dates. A festive, easy one-bowl treat that's perfect for Diwali gifting.
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Prep Time 20 minutes
Cook Time 25 minutes
Cool Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 Brownies
Course: Dessert
Cuisine: Indian
Calories: 260
Ingredients Method Notes

Ingredients
  

For The Brownies
  • ½ cup butter 100 g, melted
  • ¾ cup sugar powdered or regular
  • 2 eggs at room temperature
  • 1 tsp vanilla essence
  • ½ cup maida all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 100 g dark chocolate melted and slightly cooled
Dry fruit mix
  • ¼ cup chopped walnuts
  • ¼ cup chopped almonds
  • 2 tbsp chopped cashews
  • 2 tbsp raisins
  • 4-5 soft dates finely chopped
  • 1 tbsp flour for tossing
Toppings
  • A few extra chopped nuts
  • 1 pinch flaky salt
  • Melted chocolate for drizzling

Method
 

  1. Preheat the oven to 175°C (347°F). Grease an 8x8 inch tin and line it with parchment paper, leaving some overhang on the sides.
  2. Dry roast the walnuts, almonds and cashews in a pan for 3 to 4 minutes until fragrant. Cool, then toss with the raisins, dates and 1 tablespoon of flour.
  3. In a large bowl, whisk the melted butter and sugar for 1 to 2 minutes until combined.
  4. Add the eggs one at a time, whisking well after each. Keep whisking for about a minute until the mixture looks glossy and slightly pale.
  5. Stir in the melted dark chocolate until smooth.
  6. Sift in the flour, cocoa powder, baking powder and salt. Fold gently until just combined.
  7. Fold in the dry fruit mix, saving a spoonful for the top.
  8. Pour the batter into the tin, smooth the top, and sprinkle the reserved dry fruits and a pinch of flaky salt on top.
  9. Bake for 22 to 25 minutes, until a toothpick comes out with a few moist crumbs (not clean, not wet).
  10. Cool completely in the tin for at least 1 hour. Lift out and cut into 12 squares with a warm, dry knife.

Notes

  • Don't overbake. The brownies keep cooking in the hot tin, so remove them when the centre still looks slightly soft.
  • Whisk the eggs well for a shiny, crackly top.
  • Tossing the dry fruits in flour stops them from sinking.
  • For clean cuts, chill the brownies for 30 minutes and use a warm knife wiped dry between cuts.
  • Egg-free: replace the 2 eggs with ½ cup curd and ¼ tsp baking soda. The brownies will be slightly cakier.
  • Whole wheat: swap half the maida for whole wheat flour.
  • No oven: bake in a covered kadhai on low heat with a stand inside for 30-35 minutes. Check at 25 minutes.
  • Storage: 4 days at room temperature, 10 days in the fridge, or 1 month in the freezer.