Station Brownie recipe

It isn't a brownie at all, more a cross between a fruit loaf and fruit cake. Can anyone help with the recipe please ? I did have it but in a recent clean out, it has disappeared.

STATION BROWNIE
225g-450g fruit, 2 cups each of sugar and water, 2 tbsp butter, 1/2 tsp salt, 4 cups flour, 1 heaped tsp each of baking soda and mixed spice, 1/2 tsp ground cloves . Put the fruit, sugar, water, butter and salt into a saucepan and simmer for 5 minutes. Cool and add the flour, baking soda, mixed spice and cloves. if baked as 2 loaves this mixture will take 1 hour at 350°F (180°C), but if baked as one loaf, it will take 2 hours.
posted by 245sam

Station Brownie
I have a recipe too 4oz butter, 2C sugar, 2C water, 2C fruit. Boil together for 5 mins & let cool. Add 4C flour, 2t baking soda & 1/2t cloves. Bale 180C for about 1 hour. Makes 2 loaves.
posted by pauline64

great to see station brownie recipes provided. im about to make one.my mum made her one in a wood stove oven for our very large family and at shearing time. mahora

BUTTERSCOTCH BARS1 stick unsalted btetur2 c. dark brown sugar1 tsp. vanilla1 tsp. instant espresso powder2 eggs1 1/4 c. unbleached white flour1/2 tsp. baking powder1/2 c. finely chopped walnuts1 c. chocolate chips1 c. bteturscotch morselsHeat oven to 350 degrees. Butter a 13 x 9 x 2 baking pan. Melt btetur in a heavy saucepan over low heat. Add sugar. Cook 5 minutes, until lumps disappear. Remove from heat; cool 20 minutes. Transfer to a large bowl, add vanilla, espresso, eggs and beat with electric mixer 2 to 3 minutes until well blended. Add flour, baking powder, nuts, chips and bteturscotch morsels and blend well. Scrape batter into pan. Bake 30 to 35 minutes.******************************************************************CHOCOLATE ORANGE MOUSSE1 1/2 c. dried pitted dates1 c. water3 tbsp. unsweetened cocoa1 tsp. instant espresso powder1 tsp. vanilla extract1 tsp. grated orange zest2 tbsp. btetur, softened3 egg whitesPinch of salt2 tbsp. unsweetened apple juice concentrate1/2 c. nonfat plain yogurt for garnishIn a small saucepan, heat dates and water to a boil. Simmer for 3 minutes. Drain and rinse under cold water. Peel skin off dates.In a food processor, puree dates, cocoa, espresso, vanilla and orange zest until smooth. Add btetur, process and remove to a bowl. Beat egg whites with an electric mixer until frothy. Add apple juice concentrate and continue beating until whites are stiff but not dry.Fold a small amount of whites into chocolate mixture to lighten. Fold lightened chocolate mixture into remaining egg whites until smooth. Spoon into 6 small bowls or pretty tea cups. Chill at least 2 hours, covered. Serve with a dollop of yogurt on top. Serves 6.**************************************************************CHOCOLATE TEA BREAD3 oz. semi sweet chocolate, melted2 tbsp. instant coffee or 1 tbsp. instant espresso grains1 c. hot water1 1/2 c. flour2 tsp. baking powder1/4 tsp. salt1 stick btetur1 1/4 c. sugar2 eggs1 1/2 tsp. vanillaPreheat oven to 350 degrees. Spray loaf pan with shortening. In small bowl dissolve instant coffee in 1 cup hot water; cool. Combine flour, baking powder and salt. In mixer bowl, beat btetur and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Stir in melted chocolate until well blended. Stir in half of coffee mixture and half flour mixture and blend well. Stir in remaining coffee mixture and flour mixture, stir until blended. Bake 45 to 55 minutes or until toothpick comes out clean. Let cool in pan 5 minutes and then cool on wire rack. Freezes well.********************************************************************NO-FAT MOCHA CAKE1 c. all-purpose flour1/3 c. plus 2 tbsp. unsweetened cocoa powder1 tsp. instant espresso powder or instant coffee powder1 tsp. baking powder1 tsp. baking soda6 lg. egg whites, room temp.1 1/3 c. firmly packed golden brown sugar1 c. coffee-flavored non fat yogurt1 tsp. vanilla1 tsp. powdered sugar1/2 tsp. ground cinnamonPreheat oven to 350 degrees. Line bottom of 9 inch diameter cake pan with 1 3/4 inch high sides with waxed paper. Spray pan and paper with vegetable oil spray (or oil pan and paper lightly). Dust pan with flour; tap out excess.Sift 1 cup flour, 1/3 cup plus 1 tablespoon cocoa, espresso powder, baking powder and baking soda into medium bowl. Using electric mixer, beat egg whites, brown sugar, yogurt and vanilla in large bowl until blended, about 1 minute. Mix in dry ingredients.Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Cut around pan sides to loosen cake. Turn out onto plate. Peel off paper and cool completely.Combine remaining 1 tablespoon cocoa powder, powdered sugar and cinnamon in small bowl. Sprinkle over cake before serving.*********************************************************************NO-FAT CHOCOLATE CLOUD CAKE2 c. flour1 c. unsweetened cocoa powder2 c. sugar2 tsp. baking soda1 tsp. baking powder1/4 tsp. salt4 (2 1/2 oz.) jars baby food pureed prunes2 tsp. vanilla2 eggs, beaten1 c. non-fat milk2 tbsp. instant espresso coffee powder1 c. boiling waterSift together flour, cocoa, sugar, soda, baking powder, and salt into mixing bowl. Stir until blended. Add prunes, vanilla, eggs and milk and stir just until blended. Combine coffee and boiling water and stir until dissolved. Stir into batter until blended. Pour batter into 2 (9 inch) round baking pans sprayed with non stick vegetable spray. Bake at 350 degrees 30 to 35 minutes. Let cakes cool in pans 10 minutes. Invert onto wire rack to cool. Frost with Seven-Minute frosting if desired.*****************************************************************SAVANNAH CHOCOLATE CHEWIES2 c. (8 oz.) pecans3 c. confectioners sugar2/3 c. unsifted, unsweetened cocoa powder1 tsp. powdered instant coffee or espresso2 tbsp. unsifted all purpose flourPinch of salt3 egg whites1/2 tsp. vanilla extractPreheat oven to 350 degrees. Chop pecans rather fine. Combine all ingredients, except pecans in a mixing bowl. Use electric mixer, beat slowly until moist, then beat at high speed for 1 minute only. Remove from mixer, add nuts. Spoon out cookies as soon as possible, so they will be shiny when baked, using a rounded tablespoon. Place 1 inch apart on aluminum foil, shiny side up on cookie sheet. Makes 12 large cookies which should be dry and crisp outside moist and chewy inside.***************************************************************CHOCOLATE-PEANUT BUTTER ICE CREAM PIENon-stick vegetable oil spray1/2 c. chopped dry roasted peanuts12 Oreo cookies, broken1/4 c. unsalted btetur, melted (1/2 stick)Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1 inch high sides with non-stick vegetables oil spray. Finely grind peanuts in processor. Add cookies and blend until finely chopped. Transfer to bowl. Mix in btetur. Press crumb mixture into prepared dish. Bake 8 minutes (sides may sink slightly). If necessary, press crumb mixture back up sides of dish using paper towel as aid. Let cool completely. Transfer crust to freezer.FILLING:4 pts. chocolate ice cream, softened slightly6 (1.8 oz.) pkgs. chocolate peanut btetur cups, choppedPlace ice cream in large bowl. Mix in peanut btetur cups. Spread half of ice cream mixture into crust. Cover and freeze remaining ice cream mixture. Freeze pie until filling sets, about 4 hours. Let remaining ice cream soften just slightly. Spoon over frozen ice cream in pie dish, mounding to dome. Freeze until firm, about 4 hours. Can be prepared 1 day ahead.SAUCE: (optional)1 1/3 c. purchased chocolate fudge topping2 tbsp. Kahlua or other coffee liqueur1 1/2 tsp. instant espresso powder1 1/2 tsp. waterStir all ingredients in heavy small saucepan over medium low heat until heated through.Cut pie into wedges. Transfer to plates. Serve, passing sauce separately.

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