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Sacher Torte Brownies

 Sacher Torte Brownies
Elevate brownies to a decadent goody by turning them into tasty morsels that are reminiscent of a Sacher Torte.—Pat Schmeling, Germantown, Wisconsin
48 ServingsPrep: 45 min. + freezing Bake: 20 min. + cooling

Ingredients

  • 10 ounces bittersweet chocolate, coarsely chopped, divided
  • 12 dried apricots
  • 3/4 cup butter, cubed
  • 3 eggs
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup apricot preserves
  • GLAZE:
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1/4 cup heavy whipping cream
  • 2 tablespoons butter

Directions

  • Cut apricots into quarters. In a microwave, melt 1 ounce chocolate;
  • stir until smooth. Dip one end of apricots in chocolate; allow
  • excess to drip off. Place on waxed paper; let stand until set.
  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
  • and grease the paper; set aside. In a microwave, melt butter and
  • remaining chocolate; stir until smooth. Cool slightly.

2 of 2

Sacher Torte Brownies (continued)

Directions (continued)

  • In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate
  • mixture. Combine the flour, baking soda and salt; gradually add to
  • chocolate mixture.
  • Transfer to prepared pan. Bake at 325° for 15-20 minutes or until
  • a toothpick inserted near the center comes out clean (do not
  • overbake). Cool for 10 minutes before removing from pan to a wire
  • rack to cool completely.
  • Place preserves in a food processor; cover and process until smooth.
  • Cut brownie into four 7-1/2-in. x 5-in. rectangles. Spread preserves
  • over two rectangles; top with remaining rectangles. Cover and freeze
  • for 20 minutes. Cut each rectangle into 12 squares; cut each square
  • diagonally into two triangles.
  • For glaze, in a microwave-safe bowl, combine the chocolate, cream and
  • butter. Microwave at 50% power for 1-2 minutes or until smooth,
  • stirring twice. Cool slightly, stirring occasionally. Drizzle over
  • brownies. Top each with an apricot piece. Yield: 4 dozen.
Nutritional Facts: 1 brownie equals 145 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 50 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.