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1
Preheat oven to 350F.
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2
Butter 13x9x2-inch glass baking dish.
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3
Combine 1 cup butter and semisweet and unsweetened chocolates in heavy medium saucepan.
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4
Stir over low heat until chocolates melt and mixture is smooth.
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5
Cool to lukewarm.
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6
Using electric mixer, beat sugar and 3 eggs in large bowl until very thick and pale, about 3 minutes.
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7
Stir in chocolate mixture and vanilla extract.
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8
Whisk 1 cup flour, baking powder and salt in medium bowl to blend.
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9
Stir dry ingredients into chocolate mixture.
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10
Mix in walnuts and dried fruits.
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11
Transfer batter to prepared dish; smooth top.
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12
Bake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 35 minutes.
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13
Cool in pan on rack.
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14
Combine room temperature cream cheese, butter and vanilla extract in processor.
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15
Blend until smooth, scraping down sides of bowl occasionally.
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16
Add sugar and process to blend.
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17
Spread frosting over brownies.
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18
Refrigerate until frosting is well chilled, about 2 hours.
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19
(Can be prepared 3 days ahead.
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20
Cover; keep refrigerated.)
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21
Cut brownies into squares.
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22
Arrange on platter; garnish with walnuts, if desired, and serve.
