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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 24 |
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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 chocolatebut 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! Ingredients:
4 ounces white baking chocolate, chopped |
1/3 cup butter |
1/2 cup packed brown sugar |
2 eggs, beaten |
1/4 teaspoon vanilla extract |
3/4 cup king arthur unbleached 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:
1. 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.
2. 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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