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Friday, December 28, 2012,5:04 AM by
Sruthilaya Subiksha.D

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BROWNIES WITH APRICOTS AND ALMONDS

Serves :
5

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Break the chocolate into pieces and mix it with the water and butter (or margarine) in a bain-marie or pan over hot water, until melted and smooth.
  • Transfer the mixture to a mixing bowl and beat in the sugar, vanilla sugar, and ground cinnamon. Continue beating, adding the eggs at 30 second intervals.
  • Sift the flour with the baking powder, and beat this into the chocolate mixture at high speed.
  • Stir in the chopped apricots and almonds with a spoon.
  • Lay a sheet of aluminum foil over the baking sheet, allowing it to overlap the edge by around 1 in. Cover it with the mixture.
  • Slide the baking sheet onto the middle shelf of a preheated 350°F/180°C oven and bake for around 25 minutes.
  • Leave the cake to cool in the oven with the door ajar, before removing it and cooling completely.
  • Break the chocolate into pieces and melt it in a bain-marie or basin over boiling water.
  • Spread the icing over the cake, and sprinkle with the reserved almonds and apricots.
  • Leave the cake to cool before cutting it into 2in squares.

INGREDIENTS

For the cookie dough

  • 200 grams bar plain baking chocolate 
  • 75 grams butter or margarine 
  • 75 grams sugar
  • 1 package vanilla sugar 
  • 1 heaping teaspoon ground cinnamon 
  • 3 eggs
  • 275 grams all-purpose flour
  • 5 tablespoon water
  • 3 heaping teaspoon baking powder 
  • 75 grams chopped pitted apricots 
  • 4 tablespoon chopped almonds

For the decoration

  • 275 grams plain couverture 
  • Chopped apricots 
  • Chopped almonds

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