Brownies with Fruit and Nuts

These Brownies are so hard to resist! It’s crusty on top and chewy goody moist inside. Plus the goodness of sun dried raisins and the perfect nuts trifecta.

Onboard, I remember one collegue from Latvia that had tasted these Brownies for the first time. I served it one time during coffee break, He came take a cup of coffee and taste a piece of my Brownies. Then after a while, he came again to take one more… And again, and again, and then on the 8th times he came and tell me… “Sorry, Chef I can’t stop!”

Needless to say more, this Brownies recipe is so gooood and irresistable!

Brownies with Fruit and Nuts Photo by Nino Almendra
Brownies with Fruit and Nuts
Photo by Nino Almendra

Now on with the cooking…

Brownies with Fruit and Nuts

Prep. time: 10 minutes

Cooking time: 25 minutes

Oven Temp.: 180’C

Tray size: 48cm x 30cm x 4cm baking tray, greased with butter or cooking spray

Difficulty: Very Easy

Makes; 36 pieces

Good for 24 crew

You will need;

1 1/2 cup (375 grms.) unsalted butter, softened at room temperature
3 cups sugar, white fine/granulated
1 Tbsp. vanilla powder/liquid
6 med. (60 grms./each) fresh eggs

1 1/2 cup all-purpose/plain flour
1 cup cocoa powder, unsweetened
1 tsp. baking powder
1 tsp. fine salt

1/2 cup (100 grms.) raisins or any dry fruit of your choice
1/2 cup (100 grms.) almonds, roasted
1/2 cup (100 grms.) cashew nuts, roasted
1/2 cup (50 grms.) walnuts, roasted
Direction;

Preheat oven to 180’C (350’F) . Keep your greased rectangular baking pan ready.

Place the softened butter on a large mixing bowl. Use a wire whisk to mix the butter. Add sugar and continue mixing until smooth. Pour in the vanilla.   Add eggs one at a time, stirring in every addition until creamy.

On a seperate mixing bowl, mix all the dry ingredients (flour, cocoa powder, baking powder and salt).

Use a rubber scrapper to fold-in the dry ingredients into the butter mixture. Don’t overmix, about 24 strokes is enough. Add the raisins or any dry fruit of your choice and the mixed nuts. Stir a few more strokes. The mixture will be a very thick batter.

Spread the batter evenly in a greased rectangular baking pan. Baked for 20-25 minutes.

NOTE: When baking onboard, always consider the stability of your ship. Usually the ship’s forward is higher during ballast passage or when the cargo tanks/hatch are empty. I recommend you to do cake baking during loaded passage and in good weather. Otherwise, just put something under your baking tray to keep it level on all sides.

Use a toothpicks to check for doneness. Insert it on the middle and if it comes out clean then it is cooked and ready. Let it cool before cutting. You can simply cut it into square or triangle.

Served onboard during coffee breaks or as a desserts top with vanilla ice cream.

Enjoy your meal !!! 😉

Here’s how I do it;

Preheat oven to 180’C (350’F) . Keep your greased rectangular baking pan ready.

Place the softened butter on a large mixing bowl.
Place the softened butter on a large mixing bowl.
Use a wire whisk to mix the butter.
Use a wire whisk to mix the butter.
Add sugar and continue mixing until smooth.
Add sugar and continue mixing until smooth.
Pour in the vanilla.
Pour in the vanilla.
Add eggs one at a time, stirring in every addition until creamy.
Add eggs one at a time, stirring in every addition until creamy.
On a seperate mixing bowl, mix all the dry ingredients (flour, cocoa powder, baking powder and salt).
On a seperate mixing bowl, mix all the dry ingredients (flour, cocoa powder, baking powder and salt).
Use a rubber scrapper to fold-in the dry ingredients into the butter mixture.
Use a rubber scrapper to fold-in the dry ingredients into the butter mixture.
Don't overmix, about 24 strokes is enough.
Don’t overmix, about 24 strokes is enough.
Add the raisins or any dry fruit of your choice and the mixed nuts.
Add the raisins or any dry fruit of your choice and the mixed nuts.
Stir a few more strokes.
Stir a few more strokes.
The mixture will be a very thick batter.
The mixture will be a very thick batter.
Spread the batter evenly in a greased rectangular baking pan.
Spread the batter evenly in a greased rectangular baking pan.
Baked for 20-25 minutes.
Baked for 20-25 minutes.

NOTE: When baking onboard, always consider the stability of your ship. Usually the ship’s forward is higher during ballast passage or when the cargo tanks/hatch are empty. I recommend to do cake baking during loaded passage and in good weather. Otherwise, just put something under your baking tray to keep it level on all sides.

You can make some DIY inclination scale. This will save your Brownies from burning on one side.
You can make some DIY inclination scale.
This will save your Brownies from burning on one side.
Use a toothpicks to check for doneness. Insert it on the middle and if it comes out clean then it is cooked and ready.
Use a toothpicks to check for doneness. Insert it on the middle and if it comes out clean then it is cooked and ready.
Let it cool before cutting. You can simply cut it into square or triangle.
Let it cool before cutting. You can simply cut it into square or triangle.
Brownies with Fruit and Nuts Photo by Nino Almendra
Brownies with Fruit and Nuts
Photo by Nino Almendra
Brownies with Fruit and Nuts Photo by Nino Almendra
Brownies with Fruit and Nuts
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try baking some Brownies with Fruit and Nuts.


About the Cookonboard?

BACK TO HOME PAGE:

You can also follow me on TWITTER, GOOGLE+ and FACEBOOK.

*Products that are mentioned/used on this post are for illustration purposes only and do not imply that they are endorsed by icookonboard.com.

Advertisements

2 comments

Come and Join the Discussion... (no need to leave your E-MAIL ADDRESS)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s