Brownies with nuts and fruit mix

Brownies with Nuts and Fruit Mix

I made these brownies one afternoon when I needed something quick and didn't feel like elaborate desserts. Everything went quickly, without any hassle with complicated techniques or special utensils. The final sheet turned out fluffy, with a pleasant texture, and the combination of chocolate, nuts, and dried fruits is distinctly felt with every bite. If you use a smaller tray, they will come out taller; I used a 26 cm round tray.

Quick Info

Total time: 45 minutes
Preparation: about 15 minutes
Baking: 25-30 minutes
Servings: 8-10 (depending on how you portion it)
Difficulty: easy
Recipe type: quick cake, suitable for dessert or snack

Ingredients

60 g dark chocolate
100 g milk chocolate
3 eggs
80 g sugar
100 g butter (at room temperature)
100 g flour
1 pinch of salt
1 teaspoon baking powder
zest of one orange
1 handful of walnut kernels
2 tablespoons fruit mix (dried fruits like raisins, cranberries, etc.)
coconut (for sprinkling on top)

Preparation Method

1. Break the dark and milk chocolate into pieces. Melt them in a double boiler, then let them cool.

2. In a bowl, whisk the eggs with the sugar and a pinch of salt. You need to get a fluffy mixture.

3. Add the orange zest and soft butter over the eggs. Mix well until homogeneous.

4. Pour the melted (cooled) chocolate over the egg and butter mixture. Incorporate with a spatula or a mixer on low speed.

5. Fold in the flour mixed with the baking powder. Mix just enough to fully incorporate, no more.

6. Chop the walnut kernels and add them to the batter, along with the 2 tablespoons of dried fruit mix. Gently combine.

7. Grease a small tray with butter and dust with flour (I used a 26 cm round tray). If you want the cake to be taller, use an even smaller tray.

8. Pour the mixture into the tray and level it gently.

9. Bake in a preheated oven at medium temperature. Bake for 25-30 minutes. Do the toothpick test: if it comes out clean, it's done.

10. Remove the cake from the oven and let it cool in the tray.

11. Once cooled, sprinkle coconut on top, cut, and serve.

Why I Make This Recipe Often

This brownie saves me time when I need something sweet quickly. The ingredients are handy, and I don't need special organization. The texture remains fluffy and not heavy, and the combination of nuts and fruits adds flavor effortlessly. It portions easily and disappears quickly from the table.

Tips and Variations

Tips

The chocolate must be completely melted but cooled before adding it to the mixture, so it doesn't cook the eggs.
Don't overbeat the batter after adding the flour, or the cake will turn out dense.
Don't cut it while it's warm; let it stabilize for a few minutes.
If you don't have a mixer, you can use a whisk for the eggs.

Substitutions

You can use only dark chocolate or only milk chocolate, but the taste will be different.
Sugar can be replaced with brown sugar for a different flavor.
Butter can be replaced with margarine, but the texture will change slightly.
Nuts can be replaced with hazelnuts or almonds if desired.

Variations

Add chocolate chips to the batter for extra texture.
You can use lemon zest instead of orange.
Add a little rum or essence if you like the taste.
Try with different mixes of dried fruits – figs, apricots, finely chopped prunes.

Serving Ideas

Portion and serve plain, or with a scoop of Greek yogurt or sweet cream.
It can also be served with a glass of milk or coffee.
Sprinkle extra coconut or even a little cocoa powder for appearance.

Frequently Asked Questions

1. Can I use only dark chocolate?
Yes, you can use only dark chocolate, but the dessert will be more intense in flavor and less sweet. Adjust the sugar to your preference.

2. If I don't have a fruit mix, can I just use raisins?
Yes, you can use just raisins, or you can omit them completely if you don't prefer them.

3. Do I have to use a round tray?
No, any small tray will work, but the baking time may vary slightly depending on the thickness of the layer.

4. Does the cake come out very fluffy or rather moist?
The texture is fluffy, not very moist. It also depends on how long you bake it; if you stay at the time limit, it will be softer inside.

5. Can I omit the orange zest?
Yes, but without the orange zest, the flavor will be simpler, closer to classic nut brownies.

Nutritional Values

Estimated per serving (out of 10):

Energy: ~240 kcal
Carbohydrates: ~25 g
Proteins: ~4 g
Fats: ~14 g
Values are approximate and may vary depending on the ingredients used and portion size.

Storage and Reheating

It can be stored at room temperature, covered, for up to 2 days. After that, the texture may become slightly dry. I do not recommend storing it in the fridge, as it hardens. It can be easily reheated in the microwave for a few seconds if it seems too hard after a day. Ideally, it should be consumed as fresh as possible.

 Ingredients: 60 g dark chocolate, 100 g milk chocolate, 3 eggs, 80 g sugar, 100 g butter, 100 g flour, 1 pinch of salt, 1 teaspoon baking powder, grated orange zest, 1 handful of walnut kernels, 2 tablespoons mixed fruits, coconut

 Tags:  walnut cake brownie chocolate cake