CHOCOLATE AND APRICOT BROWNIES

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.