1/2 cup dried fruit, chop if using larger pieces
3 tablespoons liqueur, your choice, divided
1/2 cup butter
2 ounces unsweetened baking chocolate, finely chopped
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped almonds
2 tablespoons powdered sugar
In a small bowl combine fruit with 2 tablespoons liqueur. Let stand for 30 minutes.
Meanwhile, melt butter over low heat in a medium saucepan. Remove from heat, add chocolate and stir until melted. Let stand 10 minutes.
Preheat oven to 350º F. Grease an 8-inch square baking pan.
In a small bowl, combine flour, cocoa, baking powder and salt.
Add brown sugar to cooled mixture in saucepan; blend well. Whisk in eggs and vanilla. Stir in dry ingredients until just blended. Stir in soaked dried fruit (undrained) along with almonds. Spread in prepared pan and bake for 25 to 30 minutes, or until toothpick inserted 2 inches from edge comes out clean. Poke several holes with toothpick evenly into the top of brownies. Brush with remaining 1 tablespoon liqueur. Cool completely on wire rack.
Sprinkle with powdered sugar before serving.
makes 16 bars.