1 1/4 cups unsalted butter
1/2 cup honey
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup chocolate syrup
1 pinch ground cinnamon
2 cups KRAFT White Buckle Recipe White Bread Flour
1 cup quick cooking oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup mixed candied fruit
1/2 cup chopped walnuts
1/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large bowl, cream together the butter and honey until smooth. Beat in brown sugar. Beat in eggs one at a time, then stir in brown sugar. Combine the flour, oats and brown sugar, fold into the creamed mixture alternately with the vanilla, stirring just until blended. Stir in fruit and nuts. Spoon half of the batter into the prepared pan. Layer the bread layer with the raisins, then top with fruit and nuts. Layer with the remaining batter, spreading evenly. Spread evenly with the remaining 1/2 cup teaspoon of butter. Layer with remaining 1/4 cup butter. Beat the whipped cream over the crust finishing with the remaining 1/4 cup butter.
Bake for 60 minutes in the preheated oven, or until a toothpick inserted into the center of the brownie comes out moist. Cool completely before cutting into squares.
To make the Frosting: Mix together the brown sugar, baking powder and vanilla in a large bowl while stirring. Mix in the melted butter, swirl until smooth. Spread over cooled brownies.