Chocolate And Apricot Brownies Recipes

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine sugar and flour in a medium bowl.
• Add chocolate mixture to sugar mixture and mix well, about 4 to 5 minutes. Mix in eggs and vanilla extract.
• Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing down slightly into the batter.
• Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
• Mix water, apricot preserves, and unflavored gelatin in a saucepan to make the glaze. Mix thoroughly and bring to a boil for 2 minutes.
• Remove brownies from the oven and allow to cool for 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.

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.

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:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Steps:

• Preheat oven to 180C.
• Grease an 8-inch square shallow pan.
• Melt butter and chocolate together in a heatproof bowl over a pan of simmering wter or in the microwave.
• Remove from heat when the chocolate has melted.
• Beat in the sugar, eggs and vanilla extract.
• Stir in the flour, orange zest, apricots and walnuts just until combined.
• Pour into prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean and the surface is lightly cracked.
• Let it cool for another 5-10 minutes before cutting into squares.