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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 48 |
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Elevate brownies to a decadent goody by turning them into tasty morsels that are reminiscent of a Sacher Torte.Pat Schmeling, Germantown, Wisconsin 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 vanilla extract |
1-1/2 cups king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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