Eggless Christmas Chocolate Brownie, Chocolate Icing

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In a double boiler mix together chocolate and butter and melt them. .
Mix all the dry ingredients in a bowl, add maida, clove powder, cinnamon powder, nutmeg powder, and ginger powder. Now add cocoa powder and baking powder.
Now, add sugar to the chocolate and mix it up. Now add smooth curd and mix.

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Now add the dry ingredients to the wet ingredients and fold it using a rubber spatula.
Add chopped almonds, cashews, pistachios, walnuts and cherries, raisin and black currant in a bowl.

Add fresh orange juice in the bowl and sock it atleast for 30 minutes. Add this to the batter and mix well.

Line a cake tin and add the mixture to it. Tap the tin to remove any air pockets. Preheat an oven at 180 c and cook the brownie for 30mins approx. Let it cool down for 20 mins in the tray, then remove it from the tray and cool it on a cooling rack or cool it in the refrigerator for 1 hour.
For the icing, on a double boiler, mix together cream and white chocolate, then melt it.
Spread the icing on the brownie evenly. You can cut it in desired sizes and serve. Enjoy!