Fruit and Nut Brownies

Adapted from a recipe in Food and Drink Spring 2015

1/4 cup dried blueberries
1/4 cup dried apricots, chopped
1/4 cup dried cherries
1 cup warm water
3/4 cup + 1 tbsp all purpose flour
1/2 cup cocoa powder
2 tsp Baking powder
1 cup granulated sugar
1/2 tsp salt
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup toasted walnuts, pecans or hazelnuts, chopped
1 tbsp icing sugar

1. Preheat oven to 350F.  Grease an 8 inch baking pan.  Line with parchment paper, leaving an overhang for handles.
2. Soak dried fruit in warm water for 5 to 10 minutes or until plump.  Drain and pat dry with paper towel.
3. Stir flour with cocoa powder, baking powder, sugar and salt in a large bowl.  Whisk oil with eggs and vanilla in a medium bowl.  Stir wet ingredients into dry and mix well.  Stir in fruit and nuts.
4. Scrape mixture into prepared pan.  Spread into an even layer with the back of a spoon.  Bake for 30 minutes or until the top is no longer glossy and the edges start to come away from the sides of the pan.  Do not over bake.  Remove from oven and cool in pan for 15 minutes.
5. Lift brownies from pan using parchment handles.  Dust with icing sugar.  Cool fully on a rack.  Slice into 2 inch squares.  Store in an airtight container for up to 4 days.

Makes 16