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Apricot Angel Brownies

 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 containers on our back deck!
24 ServingsPrep: 25 min. Bake: 25 min. + cooling


  • 4 ounces white baking chocolate, chopped
  • 1/3 cup butter
  • 1/2 cup packed brown sugar
  • 2 eggs, beaten
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup finely chopped dried apricots
  • 1/4 cup sliced almonds
  • 1/4 cup flaked coconut


  • 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. Yield: about 2
  • dozen.

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Apricot Angel Brownies (continued)

Nutritional Facts: 1 serving (1 each) equals 91 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 73 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein.