Fruitcake Brownies - cooking recipe

Ingredients

1 cup butter
280 g semi-sweet chocolate, chopped
45 g unsweetened chocolate, chopped
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, chopped
1/3 cup dried currant
1/3 cup pitted dates, chopped
1/3 cup dried apricot, chopped
1/3 cup dried fig, chopped
ICING
8 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon vanilla
3 1/2 cups sifted icing sugar

Preparation

In top of double boiler over simmering - not boiling - water, melt butter and chocolate, stirring until smooth. Set aside to cool to lukewarm.
In large mixing bowl, beat sugar and eggs together. Add chocolate mixture; sitr until blended. Add vanilla.
Combine flour, baking powder, and salt; stir into chocolate mixture.
In another bowl, mix walnuts, currants, dates, apricots, and figs. Add to chocolate mixture.
Pour batter in a greased 13x9-inch glass baking dish and bake at 350F for 35 minutes, or until a tester inserted in center comes out almost clean. Place pan on wire rack to cool.
ICING: Blend together cream cheese, butter and vanillla until smooth; mix in icing sugar. Spread evenly over cooled brownies in pan. Refrigerate for at least 2 hours before cutting into squares.