Bless the person who originally posted this recipe. Originally published as Apricot Angel Brownies in Country Woman January/February 1994. These "brownies" do not have any milk or dark chocolate at all, just white baking chocolate. They are soooo good that just a small piece will satisfy almost any sweet tooth. Nothing like apricots, white chocolate, almonds and coconut. YUM
Preheat oven to 350°F. Grease a 9 inch square baking pan. (For this recipe I made a double batch and baked it in a 9 x 13 pan, lined with foil and sprayed with cooking spray.)
In a small bowl, combine apricots, almonds and coconut. Set aside until needed.
In a saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside.
In a medium mixing bowl, combine the flour, baking powder and salt. Stir in melted chocolate mixture. Stir half of the Apricot/coconut/almond mixture into the batter.
Pour into a greased 9-in. square baking pan.
Sprinkle remaining apricot mixture on top.
Bake at 350° for 25 minutes or until
golden brown. Cool on a wire rack. Cut into bars. If you like, drizzle with a little melted white chocolate to "dress them up". You can also sprinkle the warm drizzles with either extra coconut or sliced almonds.
Yield: about 20-24 small bars.
My 9x13 pan made 32 bars approx 1 1/2 x 2 1/4 inches
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