apricot angel brownies

(3 ratings)
Recipe by
Pam Ellingson
Wichita, KS

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 apricots, white chocolate, almonds and coconut. YUM

(3 ratings)
yield serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For apricot angel brownies

  • 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

How To Make apricot angel brownies

  • 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
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