Apricot brownies

If there’s one lesson I’ve brought with me to Old England from life in New England, it’s not to expect that the weather is going to be anything less than unpredictable. And judging by the summer-like April temperatures and the recent days of sun…no, rain…no, sun, no… it’s a good concept to adhere to. Perhaps T and I were a little premature in stocking up on popsicles (sorry UK, I just can’t bring myself to call them ice lollies...), but fresh fruit is something that can be enjoyed indoors or out, and in loads of great recipes.

Another delicacy that suits a variety of temperatures is the ever-amazing brownie. I’ve been making a spring-i-fied version recently with dried apricots, and I think it would probably work for a variety of dried fruits like cherries, blueberries or mangoes.

Ingredients:

¾ cup (170g) butter

5oz (140g) unsweetened baking chocolate

1⅔ cups (375g) sugar*

3 eggs

2 teaspoons vanilla extract

1¼ cups (155g) flour

¼ teaspoon salt

1½ cups dried apricots, chopped (about 35 dried apricots)

*I accidentally used 1⅓ cup (300g) once, and it still worked fine – a little less sweet and more chocolatey

Method:

• Preheat oven to 350°F or 180°C. Grease a square baking pan.
• Melt the butter and chocolate together over very low heat.
• Measure the sugar into a separate bowl. Stir in the melted chocolate, then the eggs and vanilla extract.
• Add the flour and salt, stirring until the ingredients have been combined. Lastly, add the apricots.
• Pour the batter into the pan, spreading evenly. Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out with a few crumbs on it.