EASY CHOCOLATE-APRICOT BROWNIES
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
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
CHOCOLATE APRICOT BUGS
Steps:
- Place 1/4 cup of chocolate chips in a small bowl. Place the bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
- Gently squeeze the sides of an apricot together until 3/4-inch thick. Using a wooden skewer, make a hole through the center of the side of the apricot and thread a piece of licorice through the hole. Repeat twice more on either side of the first hole. Gently flatten out the apricot to its original shape. Dip the blunt end of the skewer in the melted chocolate and place a very small dab of chocolate onto the flat side of 2 chocolate chips. Place the chocolate chips side-by-side on the end of the apricot to form 2 eyes. Repeat with the remaining ingredients. Allow the melted chocolate to harden, about 15 minutes, and serve.
- Cook's Note: The bugs can also be made using dried prunes. Use red licorice lace for the legs and white chocolate chips for the eyes.
APRICOT ANGEL BROWNIES
To tell the truth, I'm not a "chocoholic". I enjoy fruit desserts and custards more than anything. So my brownies have neither milk nor dark chocolate-but still satisfy every sweet tooth. Though my husband and I live in a townhouse, I grow lots of vegetables...in containers on our back deck!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- 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. In a bowl, combine the flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconuts; 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 on a wire rack. Cut into bars.
Nutrition Facts : Calories 91 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 73mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
WHITE CHOCOLATE APRICOT SCONES
Enjoy these white chocolate apricot scones made using Gold Medal® all-purpose flour that are ready in just 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In large bowl, mix flour, 1/4 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in apricots and baking chips. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll into 8-inch round on ungreased 12-inch pizza pan or cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with additional sugar.
- Bake 16 to 18 minutes or until golden brown. Carefully separate wedges; remove from cookie sheet to cooling rack. Serve warm if desired.
Nutrition Facts : Calories 285, Carbohydrate 38 g, Cholesterol 55 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 270 mg
DARK CHOCOLATE APRICOT COOKIES
Prize-Winning Recipe 2010! Go to the dark side of chocolate for a special fruity cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
- Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 1/2 g
CHOCOLATE AND APRICOT BROWNIES
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
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.
CHOCOLATY APRICOTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment.
- Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
- Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.
EASY CHOCOLATE-APRICOT BROWNIES
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 Chocolate Brownies
Time 55m
Yield 16
Number Of Ingredients 7
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
CHOCOLATE AND APRICOT BROWNIES
a slightly healthier version of a favourite. I've been cooking it for years.
Provided by emmalily
Time 1h5m
Yield Makes Brownies
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/Gas4/fan oven 160C. Lightly grease a 20cm/8in square shallow tin and line the base with greaseproof paper. Melt the butter and chocolate together in a bowl set over a saucepan of gently simmering water.
- Remove from the heat and beat in the sugar, eggs and vanilla extract. Stir in the flour, orange zest, apricots and walnuts just until well combined. Pour into the prepared tin and bake for about 40-45 minutes until a skewer inserted in the centre comes out clean and the surface is slightly cracked. Leave in the tin to cool slightly before cutting into squares. Keeps moist for 2-3 days.
APRICOT ALMOND BLONDIES
My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. -Amy Forkner, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE APRICOT BROWNIES
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
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
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