Apricot Chocolate Brownies Recipe

This cake is divine. Rich, moist, creamy, delicious and not so difficult to make, it’s a dessert to fall in love with. Which I did, instantly. Just like I do with all brownies 🙂 But this one is special. The dark chocolate – riped apricots combo is hard to describe with usual words. It has an incredible, unique taste. It also looks great. Portion it in sqares which have apricots in the middle. Decorate it with mint leaves, if you have (I didn’t, for this time). I prepared this cake into a very large pan (33/37 cm) so I doubled the original quantities. If you use a smaller pan, you have to adjust proportionally the amount of ingredients.

Ingredients Apricot Chocolate Brownies Recipe

• 13 riped apricots
• 6 eggs, separated
• 350 g soft butter (plus 25 g for greasing the pan)
• 300 g cream
• 100 g dark chocolate, grated
• 350 g granulated sugar (plus 50 g for the base layer)
• 100 g cocoa powder
• 300 g cake flour
• 7 g baking powder
• 7 g baking soda
• 1 teaspoon orange extract

Directions Apricot Chocolate Brownies Recipe

Preheat the oven at 175 Celsius.

Wash the apricots, dry them, halve them and discard the seeds. Grease the pan with 25 g butter and sprinkle a generous layer of sugar (50 g) onto the base. Place the apricot halves over the sugar layer, keeping a distance of about 1 cm from each other.

Sift together flour, cocoa, baking powder and baking soda. Beat the egg whites with a pinch of salt until foamy.

Mix butter with sugar until creamy. Add the egg yolks, one at a time, then cream and orange extract. Add the dry ingredients and homogenize. Then incorporate the grated chocolate. Finally add the beaten egg whites and incorporate them gently using a silicone spatula.

Pour the mixture into the baking pan, over the apricot layer, and level using an offset spatula. Be careful to the corners.

Bake for aboput 40 minutes (or until the toothpick cames out clean). Let the cake cool inside the pan. When completely cooled, carefully overturn the cake onto a plate.

It may stick to the pan due to the vacuum created. If so, insert a spatula (or a knife) between the cake and the pan, to get in some air and to losen the cake.

Portion the cake and serve. Or keep in the fridge until served.