I made a version of these spiced, vine fruit studded and marzipan topped brownies at Easter for a Simnel Cake twist but the internet gods weren’t looking down too kindly at the blog, as when I updated my hosting, I lost a couple of recent posts included this recipe. Thought this would be a great opportunity to update the recipe for a seasonal Stollen twist.
If you freeze your marzipan before grating it, you’ll get less sticky and be able to scatter it over the surface of the batter more evenly. However, if you want to miss this and just dice the marzipan, then you’ll get lovely pockets of melty gooey almond goodness.
Makes 12 Brownies
- 1 orange, juiced and zested
- 150g mixed vine fruit
- 1/2 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- 150g marzipan, frozen
- 250g unsalted butter
- 500g golden caster sugar
- 100g cocoa powder
- 100g self raising flour
- 4 large free range eggs
- 50g extra unsalted butter
- 200g icing sugar
- Ideally the night before you want to make the brownies, in a bowl, mix the orange juice, zest, vine fruits and spices. Cover and leave to plump up. If pushed for time try to leave for an hour or so.
- Oven to 180C, line a large tin with straight sides with parchment, 22×28.5cm or 8.5×11.25” and put to one side. In a large pan, melt the butter, sugar and cocoa powder over a low heat, until the butter has melted completely.
- Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the soaked fruit, any remaining liquid, as well as the flour until all mixed in.
- Grated the marzipan and scatter over the surface of the batter and bake for 25- 30 minutes, until still gooey inside.
- At the last five minutes of baking, in a small pan, melt the 50g extra butter. When the brownie comes out the oven, brush the whole surface with the melted butter and liberally dust over the icing sugar to give it the nice stollen surface. Allow to cool completely before serving.
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