Fudgy Fruitcake Brownies

This is what happens when fruitcake and brownies agree to meet in the middle. Semi-sweet chocolate chips melted with butter form the fudgy base, a can of sweetened condensed milk ramps up the chew, and a full two cups of candied fruit plus a cup of walnuts turn it into a bar that looks holiday-appropriate without the dense heaviness of traditional fruitcake.

Almond extract is the smart choice here. Vanilla would be fine but almond amplifies the candied-cherry flavor in the fruit mix and gives the whole pan an old-fashioned Christmas cookie tin aroma. Condensed milk both sweetens and holds moisture, which is why these bars stay fudgy on day three instead of going dry.

Pro Tips

• Toss the candied fruit in a spoonful of flour before folding in. Coated bits suspend evenly instead of sinking to the bottom.
• Toast the walnuts for 5 minutes at 350°F (175°C) before chopping. Raw nuts taste flat against the rich batter.
• Underbake slightly. Pull when a toothpick has moist crumbs at 28 minutes; carryover finishes them fudgy, not cakey.
• Cool completely before cutting. Warm brownies tear and smear; cold ones slice in clean squares.

Variations

• Swap walnuts for pecans or toasted hazelnuts.
• Add 2 tablespoons of rum or brandy with the eggs for a boozy fruitcake lean.
• Stir in orange zest for brighter citrus notes to cut through the chocolate.