Chocolate and Apricot Brownies
Indulge your sweet tooth with these decadent Chocolate and Apricot Brownies, the perfect fusion of rich, velvety dark chocolate and sweet, chewy dried apricots. These fudgy squares are elevated with a hint of vanilla and a delicate cocoa depth, while the golden flecks of apricot provide a delightful contrast of texture and flavor. Ready in under an hour, this recipe offers a gourmet twist on a classic treat, blending simple ingredients like all-purpose flour, unsalted butter, and a touch of brown sugar for extra caramel notes. Ideal for dessert, special occasions, or just because, these brownies are as beautiful to serve as they are irresistible to eat. Don’t forget to share the dense, chocolatey goodness with friends and family—because these brownies are guaranteed to be the star of any gathering!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams dark chocolate (minimum 70% cocoa)
- 150 grams granulated sugar
- 100 grams light brown sugar
- 4 large eggs
- 100 grams all-purpose flour
- 30 grams cocoa powder (unsweetened)
- 100 grams dried apricots, chopped
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
Preheat your oven to 180°C (350°F) and line a 20x20 cm (8x8 inch) square baking tin with parchment paper.
In a heatproof bowl, melt the butter and dark chocolate together over a pot of simmering water, stirring frequently until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs until pale and fluffy, about 2-3 minutes.
Gradually pour the cooled chocolate mixture into the egg mixture, stirring until well combined.
Add the vanilla extract and a pinch of salt, and mix to incorporate.
Sift the flour and cocoa powder into the bowl, then gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Fold in the chopped dried apricots, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared baking tin, spreading it out evenly with a spatula.
Bake in the preheated oven for 28-30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking for fudgy brownies).
Remove the brownies from the oven and let them cool completely in the tin before slicing into 12 squares.
Serve and enjoy your rich and fruity Chocolate and Apricot Brownies!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 29.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
