Three different types of decadent chocolate and apricot preserves create Chocolate-Apricot Brownie Bars. Chocolate-Apricot Brownie Bars pictured with Caramel-Nut Tartlets.
Chocolate-Apricot Brownie Bars
Serves: 24
Ingredients
- ¾ cup unsalted butter
- 2 (4-ounce) bars German’s sweet chocolate, chopped
- 1 (4-ounce) bar bittersweet chocolate, chopped
- ½ cup apricot preserves, warmed
- ½ teaspoon vanilla extract
- 1 cup granulated sugar
- 5 large eggs
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup heavy whipping cream
- 1 (4-ounce) bar semisweet chocolate, finely chopped
Instructions
- Preheat oven to 350°. Line a 9-inch square baking pan with foil. Spray lightly with cooking spray.
- In a medium saucepan, melt butter, sweet chocolate, and bitter-sweet chocolate over low heat, stirring frequently, until mixture is smooth and combined. Add warm apricot preserves and vanilla extract, stirring until combined. Remove from heat, and let cool slightly.
- In a large bowl, beat together sugar and eggs with a mixer at medium speed until pale, approximately 3 minutes.
- In a small bowl, whisk together flour, baking powder, and salt. Fold flour mixture into sugar mixture. Fold in cooled chocolate mixture. Spread batter into prepared pan.
- Bake until edges are crisp and begin to pull away from sides of pan, 35 to 38 minutes. Place pan on a wire rack, and let cool.
- In a small saucepan, heat cream over medium-high heat until very hot, but not boiling. Remove from heat. Add semisweet chocolate, stirring until chocolate melts and mixture is smooth. Pour over cooled brownie. Using an offset spatula, spread chocolate ganache until smooth and even. Refrigerate brownie for several hours until chocolate ganache is firm.
- Using excess foil as handles, remove brownie from pan, and transfer to a cutting surface. Using a long, sharp knife, trim and discard edges from brownie, and cut brownie into 24 pieces. Store in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
Notes
For clean cuts, use a long sharp knife, press downward, run knife under hot water, and wipe clean between each cut.
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