Ingredients for Chocolate And Apricot Brownies
- Margarine
- Cocoa Powder
- Artificial Sweetener
- Caster Sugar
- 2 large eggs
- Self Raising Flour
- 1 tsp baking powder
- Dried Apricots
- 1 tsp vanilla extract
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How to Make Chocolate And Apricot Brownies
- Preheat your oven to 180°C (350°F/Gas Mark 4). Line a 12x18 inch baking tin with non-stick baking parchment.
- In a saucepan, melt 100g low-fat spread over low heat. Remove from heat and stir in 2 tbsp drinking chocolate powder, 2 tbsp Splenda granulated sweetener, and 1 tbsp granulated sugar.
- Whisk in 2 large eggs until the mixture is smooth and well combined.
- In a separate bowl, sift together 100g plain flour and 1 tsp baking powder. Gradually add to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Finely chop 100g dried apricots. Add to the brownie batter along with 1 tsp vanilla extract. Gently fold everything together.
- Pour the batter into the prepared tin and bake for 18-20 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached. Let the brownies cool slightly in the tin before inverting them onto a wire rack to cool completely.
- Once completely cool, cut into 24 brownies. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
5g
Carbs
4g