Nutty and Fruity Florentine Brownies

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Because you know I love a texture contrast, these Nutty and Fruity Florentine Brownies are so fabulous. This comprises an easy fudgy brownie recipe, which I top with all that’s good about Florentine cookies. Almonds, mixed dried fruit and mixed peel form the topping, perfect for a chewy, crunchy texture on top of that fudgy brownie base!

The brownies themselves are super simple for you to make and get packed with chocolate chunks and a salted caramel pretzel brittle. Think of a classic peanut brittle, but allergy friendly! This brittle can be made ahead of time, and also can just be made separately and makes a great snack! 

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

TIPS FOR THE BEST Nutty and Fruity Florentine Brownies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Chocolate Chunks: I stir in milk chocolate chunks for extra texture and deliciousness. You can use any chocolate you like, and you can double the quantity if you are a huge lover!
• Topping: You may find you need to ‘tent’ the brownies at about 25 minutes, to prevent the fruit from burning while the brownies continue to cook.

For these Nutty and Fruity Florentine Brownies I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out these Chocolate and Hazelnut Frosted Brownies or these Salted Caramel Pretzel Brownies. For videos and baking inspiration, head on over to my Instagram.

Nutty and Fruity Florentine Brownies

This recipe is perfect for those who love the crunch of a Florentine and the fudgy brownie texture! Makes an 8" square tin.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 9

Author: Florence Jackson

Ingredients

• 100 g Dark Chocolate Melted
• 170 g Butter Melted
• 100 g Granulated Sugar
• 100 g Light Brown Sugar
• 2 Medium Eggs
• 85 g Plain Flour
• 30 g Cocoa Powder
• 150 g Milk Chocolate Chopped

For the Topping

• 50 g Butter Melted
• 50 g Light Brown Soft Sugar
• 100 g Almonds Chopped
• 150 g Mixed Dried Fruit
• 50 g Mixed Peel

Optional Drizzle

• 25 g Milk Chocolate Melted

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square tin. Melt the dark chocolate in the microwave in 20 second intervals. Set aside.
• In a large bowl/the bowl of a stand mixer, combine the melted butter and both sugars. Add the eggs and mix again. Slowly incorporate the melted chocolate until everything is fully combined. 
• Fold in the flour, cocoa powder, chopped milk chocolate until just combined. Pour into the lined tin.
• In a small bowl combine the topping ingredients (make sure the butter is fully melted). Pour this over the brownie batter.
• Bake 25 minutes – then remove from the oven, top with foil to prevent the topping from baking, then bake a further 10-15 minutes – until this topping is only barely wobbling.
• Let cool before slicing and serving – some of the topping may crumble a little!

  Optional: melt 25g milk chocolate and drizzle over for decoration.