Chocolate Apricot Brownies Food

EASY CHOCOLATE-APRICOT BROWNIES

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.

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

CHOCOLATE AND APRICOT BROWNIES

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.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

CHOCOLATE APRICOT BROWNIES

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.

CARAMEL BROWNIES

Steps:

• In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

APRICOT ANGEL BROWNIES

Steps:

• Preheat oven to 350 degrees F, then grease a 9-inch square baking pan.
• In a saucepan, melt chocolate & butter over low heat, stirring constantly, until all the chocolate is melted.
• Remove from heat & stir in brown sugar, eggs & vanilla until blended, then set aside.
• In a bowl, whisk together flour, baking powder & salt, then stir in chocolate mixture.
• In another bowl, combine apricots, almonds & coconut, then stir HALF of this apricot mixture into the batter.
• Pour batter into the prepared baking pan, & sprinkle remaining apricot mixture on top.
• Bake for 25 minutes or until golden brown.
• Remove pan to wire rack & let cool before slicing.