Apricot Angel Brownies

Pam Ellingson


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

★★★★★ 3 votes
makes about 20 small bars
15 Min
35 Min


4 oz
white baking chocolate, chopped
1/3 c
1/2 c
packed brown sugar
eggs, beaten
1/2 tsp
vanilla extract
3/4 c
all-purpose flour
1/2 tsp
baking powder
1/4 tsp
1 c
finely chopped dried apricots
1/4 c
sliced almonds
1/4 c
flaked coconut


1Preheat 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.)
2In a small bowl, combine apricots, almonds and coconut. Set aside until needed.
3In 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.
4In 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.
5Pour into a greased 9-in. square baking pan.
Sprinkle remaining apricot mixture on top.
6Bake 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

About Apricot Angel Brownies

Course/Dish: Cookies, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids