Apricot Angel Brownies Recipes

Steps:

• 1. Preheat oven to 350°F. Grease a 9 inch square baking pan. (For this recipe I made a double batch and baked it in a 9 x 13 pan, lined with foil and sprayed with cooking spray.)
• 2. In a small bowl, combine apricots, almonds and coconut. Set aside until needed.
• 3. In a saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside.
• 4. In a medium mixing bowl, combine the flour, baking powder and salt. Stir in melted chocolate mixture. Stir half of the Apricot/coconut/almond mixture into the batter.
• 5. Pour into a greased 9-in. square baking pan. Sprinkle remaining apricot mixture on top.
• 6. Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into bars. If you like, drizzle with a little melted white chocolate to "dress them up". You can also sprinkle the warm drizzles with either extra coconut or sliced almonds. Yield: about 20-24 small bars. My 9x13 pan made 32 bars approx 1 1/2 x 2 1/4 inches

Steps:

• 1. In a saucepan over low heat, stir and melt white chocolate and butter. Remove from heat and stir in sugar, eggs and vanilla. Set aside.
• 2. In a bowl, combine dry ingredients and stir into chocolate mixture.
• 3. In a separate bowl, combine apricots, almonds and coconut and stir about 1/2 to 2/3rds mixture into batter.
• 4. In a greased 7 X 11 inch baking dish or a greased 9 inch square baking pan, pour batter and sprinkle remaining apricot mixture on top.
• 5. Bake at 350 degrees for 25 minutes or until brownies turn golden brown. Cool on a wire rack. Cut into bars.

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.

Steps:

• In a saucepan, melt chocolate and butter over low heat, stirring constantly until all of the chocolate is melted. Remove from the heat stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconut stir half into the batter. Pour into a greased 9-in. square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350° for 25 minutes or until golden brown. Cool.© Copyright Reiman Publications, 1993-1997

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan generously with cooking spray.
• Mix oil, water, and eggs together in a bowl. Stir in brownie mix until just moistened. Spread 2/3 of the batter into the prepared pan.
• Bake in the preheated oven for 25 minutes.
• While brownies are baking, warm apricot jam in a small saucepan over medium-low heat.
• Remove brownies from the oven and sprinkle chocolate chips over top. Spread warm jam over the entire surface. Drop spoonfuls of the remaining brownie batter over the surface of the jam.
• Return to the oven and continue to bake until edges are dry but brownies still look slightly underdone, 20 to 25 minutes. Remove from the oven and allow to cool.