Best Chocolate And Apricot Brownies Recipes

Chocolate and Apricot Brownies image

Provided by McCarthy

Categories Dessert

Time 30m

Yield 24 brownies

Number Of Ingredients 9

100 g margarine (low-fat spread suitable for cooking)
8 tablespoons cocoa powder (drinking chocolate)
4 tablespoons artificial sweetener (splenda granulated)
71 g caster sugar
3 eggs
100 g self-raising flour
1 teaspoon baking powder
255 g dried apricots
1 teaspoon vanilla essence

Steps:

Preheat your oven to 180C/350F/Gas 4 and line a 12x18 in baking tin with non-stick baking parchment. Melt the low-fat spread in a pan,remove from the heat and stir in the drinking chocolate, splenda granulated and sugar. Add the eggs and whisk until well blended.
Sift in the flour and baking powder and sir. Chop the apricots, add to the mixture along with the vanilla essence and mix. Pour into the tin and bake for 18-20 minutes or until just set (it will firm up as it cools) While it is still warm, turn the mixture out onto a board and cut into 24 brownies.

Chocolate and Apricot Brownies image

Provided by emmalily

Time 1h5m

Yield Makes Brownies

Number Of Ingredients 0

Steps:

Preheat the oven to 180C/Gas4/fan oven 160C. Lightly grease a 20cm/8in square shallow tin and line the base with greaseproof paper. Melt the butter and chocolate together in a bowl set over a saucepan of gently simmering water.
Remove from the heat and beat in the sugar, eggs and vanilla extract. Stir in the flour, orange zest, apricots and walnuts just until well combined. Pour into the prepared tin and bake for about 40-45 minutes until a skewer inserted in the centre comes out clean and the surface is slightly cracked. Leave in the tin to cool slightly before cutting into squares. Keeps moist for 2-3 days.