These are the softest, yummiest, squidgyest, lusciousest brownies I’ve made for a long time. Maybe it’s the extra chocolate that does it, or the macerated apricots, or maybe my brilliant baking technique. Mmm, I think the chocolate and apricots have to take the credit. But, whatever the reason, they’re excellent.
Makes: 16 medium squares
Time: About 60 mins + cooling + 30 mins decorating if chosen
Level: Quite easy
Use: A 20cm (8”) square tin
Ingredients (with my usual gluten free option)
- 75g/2½oz – 100g/3½oz apricots (macerated in about 25ml/1fl oz water or brandy
- 175g/6oz unsalted butter, cubed
- 175g/6oz dark chocolate, roughly chopped
- 3 eggs
- 1 tsp vanilla extract
- 200g/7oz light brown sugar
- 60g/2oz plain flour (GF flour can be used)
- ½ tsp xanthan gum powder (only if using GF flour)
- 25g/1oz cocoa powder
- 1 tsp coffee powder or granules
- ½ tsp salt
- 2 – 3 Tbsp milk
- 100g/3½oz – 125g/4½oz White Chocolate – chips or chunks.
Decorating option
- 100g/3½oz dark or milk chocolate
- 30g/1oz butter
- 50g/1¾oz white chocolate
- Your chosen food colouring (not water based)
Method
Pre: Cut the apricots into smallish pieces and pour on a small amount of just boiled water and leave for at least an hour, maybe overnight. (NB I first made these brownies for a barbecue with young children present, so resisted the urge to use brandy rather than water.)
1. Heat oven to 180°C / 160°C fan / 350°F /gas 4. Line the tin with baking parchment. (Nowadays I don’t grease my tins, I use a little water instead. See my June 1st blog post for details.)
2. Melt together the butter and chocolate, either in a bain marie or use short bursts in a microwave, stirring regularly. Leave to cool a little.
3. In a large bowl, beat the eggs, vanilla extract and sugar together until thick enough to leave a trail. Gently fold in the cooled melted chocolate then sift in the flour, xanthan gum powder (if using) and cocoa powder. Then add in the coffee powder and salt. Tip away any water from the apricots and add them in. Finally, gently stir in the milk and the white chocolate chunks.
4. Pour or spoon the brownie batter into the lined tin, place in the centre of the oven and bake for 30-40 mins. Leave to cool in the tin for about 15 mins, then turn out onto a wire rack to cool fully.
5. You could just cut the slab and serve the brownies as they are, If you want to add a topping it may be worth inverting the slab to work on the flatter surface.
6. For the topping, melt the dark or milk chocolate & butter in one bowl; the white chocolate in the another bowl.
7. Pour or brush the melted dark chocolate onto the top of the uncut brownie slab. Before it sets fully, flick about half of the melted white chocolate over it randomly. Working quickly, mix a small amount of food colouring into the remaining white chocolate and flick that over the brownie slab. Use a cocktail stick to lightly swirl these colours into a pattern that you like. (Take care not to overdo this; it’s easy to get carried away.)
8. Leave the block until the chocolate has set (30 mins in the fridge may help.) Use a sharp knife to cut the block.
Inverted slab 
A swirly pattern is optional 
4 x 4 = 16 reasonably sized pieces
I hope you make and enjoy these lovely brownies. Click this link for more tasty traybake recipes. Two choco-favourites are my Coffee and Cream Brownies and my Orange and Blueberry Blondies. Both are super tasty.
Or have a look at the rest of my site for lots of other great sweet and savoury recipes. If you’d like to make a comment or ask a question please do, via the contact page.
Retired Bloke on Food n stuff 