Apricot Angel Brownies Recipes

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APRICOT ANGEL BROWNIES



Apricot Angel Brownies image

Bless the person who originally posted this recipe. Originally published as Apricot Angel Brownies in Country Woman January/February 1994. These "brownies" do not have any milk or dark chocolate at all, just white baking chocolate. They are soooo good that just a small piece will satisfy almost any sweet tooth. Nothing like...

Provided by Pam Ellingson

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 11

4 oz white baking chocolate, chopped
1/3 c butter
1/2 c packed brown sugar
2 eggs, beaten
1/2 tsp vanilla extract
3/4 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 c finely chopped dried apricots
1/4 c sliced almonds
1/4 c flaked coconut

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

APRICOT ANGEL BROWNIES



Apricot Angel Brownies image

Number Of Ingredients 11

2 (2-ounce) bars white baking chocolate
1/3 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, beaten
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped dried apricot
1/4 cup sliced almonds
1/4 cup flaked coconut

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

Nutrition Facts : Nutritional Facts Serves

EASY CHOCOLATE-APRICOT BROWNIES



Easy Chocolate-Apricot Brownies image

Brownies are one of my all-time favorite treats, and the combination of the brownie and the apricot jam reminds me of a Sacher torte.

Provided by Bringhomethebakin'

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 55m

Yield 16

Number Of Ingredients 7

cooking spray (such as Pam®)
⅔ cup vegetable oil
½ cup water
2 eggs
2 (20 ounce) packages double-chocolate brownie mix (such as Ghirardelli®)
1 (16 ounce) jar apricot jam
1 cup chocolate chips

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.

Nutrition Facts : Calories 515 calories, Carbohydrate 79 g, Cholesterol 23.3 mg, Fat 23.5 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 236.1 mg, Sugar 17.9 g

THE PALMER HOUSE BROWNIE



The Palmer House Brownie image

This recipe goes way back, like 1898 back, when the brownie was first recorded into existence at the Palmer House Hotel in Chicago. Don't rely on the traditional stick test for doneness in this recipe; the brownies will continue to be gooey even after baking. For easier cutting, place glazed brownies in the freezer for 3 to 4 hours.

Provided by Smart Cookie

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

1 pound butter
4 (3.5 ounce bars) semisweet chocolate
1 ½ cups white sugar
½ cup all-purpose flour
8 eggs
1 tablespoon vanilla extract
1 ½ (8 ounce) packages crushed walnuts
1 cup water
1 cup apricot preserves
1 teaspoon unflavored gelatin

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.

Nutrition Facts : Calories 640.4 calories, Carbohydrate 52 g, Cholesterol 154 mg, Fat 47.4 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 21.1 g, Sodium 207.7 mg, Sugar 40.7 g

CHOCOLATE APRICOT BROWNIES



Chocolate Apricot Brownies image

Another great recipe taken from one of my many issues of Good Food magazine. Great as a snack or as a after-dinner dessert!

Provided by koko-girl

Categories     Bar Cookie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup butter, cut into cubes
4 ounces good-quality chocolate (min.70% cocoa solids)
1 1/4 cups sugar
2 eggs, beaten
2 teaspoons vanilla extract
1/2 cup whole wheat flour
1 orange, zest of (finely grated)
1/4 cup dried apricot, chopped (2 ounces)
1/4 cup roughly chopped walnuts

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.

Nutrition Facts : Calories 249.5, Fat 15.1, SaturatedFat 8.3, Cholesterol 55.6, Sodium 69, Carbohydrate 29.5, Fiber 2.5, Sugar 22.6, Protein 3.5

CHOCOLATE AND APRICOT BROWNIES



Chocolate and Apricot Brownies image

Make and share this Chocolate and Apricot Brownies recipe from Food.com.

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.

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