Apricot Brownie

Apricot BrownieWe had some yoghurt in the fridge that needed to be eaten soon, so I scrounged through my recipe books and found a yummy Apricot Brownie recipe.  This was fantastic straight out of the oven, server with some ice-cream!  Very naughty, I know!  I always think that we don’t eat puddings very often, but lately I seem to be in the mood to make something warm and hearty after dinner…..Winter must be on it’s way down here in New Zealand!  The recipe came with a Apricot Sauce, but by then I’d run out of dried apricots so had to skip that bit.

Apricot Brownie

Ingredients

1 C chopped dried Apricots
1 C plain unsweetened Yoghurt
200g butter
1 C Brown Sugar
3 eggs
1 t vanilla essence
1 ¼ C Flour
2 t Baking Powder
Icing Sugar

Method

Mix apricots and yogurt together and set aside while preparing remaining ingredients.
Melt butter in a large saucepan.  Remove from heat and mix in brown sugar. 
Add eggs and beat in with a wooden spoon
Add vanilla and apricot yogurt mixture
Sift flour and baking powder into mixture and beat until combined
Line a 18 x 27cm sponge roll tin with baking paper
Pour mixture into this and bake at 180oC for 40 minutes or until skewer comes out clean
Dust with icing sugar.

Apricot Yoghurt Sauce

Ingredients

1 C dried Apricots
1 C Apricot Nectar
1 C plain unsweetened Yoghurt

Method

Place apricots and nectar in a saucepan and cook over a medium heat for 10 minutes
Puree in a blender or food processor
Fold through yoghurt, leaving partly mixed to give a swirl effect if wished.

 

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