Apricot Angel Brownies
Submitted by Margie123
White chocolate brownies studded with dried apricots, sliced almonds, and coconut flakes for a blonde bar with fruity-nutty appeal.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThese aren’t your typical brownies; white chocolate creates a buttery base that’s more blondie than fudgy.
Dried apricots bring chewy sweetness while almonds and coconut add crunch and tropical notes.
Half the fruit-nut mixture swirls into the batter, half sprinkles on top for visual appeal.
Kitchen Tips
- Melt white chocolate slowly over low heat to prevent seizing
- Don’t overbake; these should be slightly soft in the center
- Chop apricots into small pieces so they distribute evenly
- Let cool completely before cutting for cleanest edges
Ingredients
Directions
In a saucepan, melt chocolate and butter over low heat, stirring constantly until all the chocolate is melted.
Remove from 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℉ (180℃) for 25 minutes or until golden brown.
Cool
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