Apricot Angel Brownies Recipe

5 5 5
Apricot Angel Brownies Recipe
Apricot Angel Brownies Recipe photo by Taste of Home
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Apricot Angel Brownies Recipe

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5 5 5
Publisher Photo
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!
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 4 squares (1 ounce each) white baking chocolate
  • 1/3 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 2 eggs, beaten
  • 1/4 teaspoon 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

Directions

In a saucepan, melt chocolate and butter over low heat, stirring constantly until all of the chocolate is melted. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside.
In a bowl, combine 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. Yield: about 2 dozen.
Originally published as Apricot Angel Brownies in Country Woman January/February 1994, p33

Nutritional Facts

1 each: 91 calories, 4g fat (2g saturated fat), 25mg cholesterol, 73mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 4 squares (1 ounce each) white baking chocolate
  • 1/3 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 2 eggs, beaten
  • 1/4 teaspoon 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
  1. In a saucepan, melt chocolate and butter over low heat, stirring constantly until all of the chocolate is melted. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside.
  2. In a bowl, combine flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconuts; stir half into the batter.
  3. 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. Yield: about 2 dozen.
Originally published as Apricot Angel Brownies in Country Woman January/February 1994, p33

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Reviews forApricot Angel Brownies

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2124arizona User ID: 845443 264494
Reviewed Apr. 9, 2017

"These blonde fruit brownies are a nice change of pace from the chocolate ones."

MY REVIEW
cherrylady User ID: 1073547 11963
Reviewed Jan. 1, 2014

"These have been a favorite at our house for years. They often surprise people who didn't know they liked apricots!. Yummy!"

MY REVIEW
giglyn User ID: 4256243 6769
Reviewed Nov. 17, 2012

"Very good. Different but thoroughly enjoyable!"

MY REVIEW
Gwendolyn_M User ID: 4285890 3897
Reviewed Nov. 17, 2012

"THESE ARE AWESOME! What a great alternative to a brownie or a plain old blondie. They're pretty on a dessert plate and the flavor is just fantastic. I'll definitely make these again!"

MY REVIEW
JoAnn-Bill User ID: 5898428 23567
Reviewed Apr. 21, 2011

"My husband loves Apricot so I tried this recipe. It is good but very expensive to make so I will only make it for Christmas or special occasions."

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