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