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1
For the fruitcake junkyard brownie: Preheat the oven to 350 degrees F.
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2
Grease six 4-inch mini pie tins (each 3/4-inch deep) with butter and set on a rimmed baking sheet.
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3
Line a second baking sheet with parchment or a silicone baking mat.
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4
Cube the fruit cake and lay it out on the prepared baking sheet.
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5
Bake until dry and crispy, 10 to 15 minutes.
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6
Combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt in a medium bowl and set aside.
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7
Add the dried toasted fruitcake to the bowl of a food processor and pulse until pulverized.
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8
Add the fruitcake crumbs, cocoa powder and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until combined.
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9
Add the eggs, vanilla and butter and continue mixing until completely combined.
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10
With the mixer running, add the flour mixture until completely combined.
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11
Divide the batter evenly among the pie tins, leaving about 1/4-inch of room at the top.
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12
Bake until a toothpick inserted in the center comes out with fudge crumbs, about 45 minutes.
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13
Allow to cool for about 5 minutes and turn out onto serving plates.
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14
For the spiced orange liqueur and white chocolate ganache: Place the white chocolate chips in a medium heat-proof bowl.
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15
Heat the cream and orange liquor in a small saucepan over medium-high heat to a bare simmer.
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16
Pour the mixture over the chips and allow to sit for a couple minutes to melt.
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17
Stir together, and then stir in the cinnamon and cloves.
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18
Finely dice the candied fruit, if using.
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19
Spoon or drizzle some of the white chocolate ganache over each brownie and sprinkle with the diced fruit to serve.
