Apricot Angel Brownies

Here's something a bit different for the brownie fan who's willing to step away from milk or dark chocolates! The recipe was found in Taste of Home's Chocolate Lover's Cookbook, Volume 2, 2003!

• Ready In: 35 mins
• Serves: 24
• Yields: 24 brownies

Ingredients

• 4 (1 ounce)  white chocolate baking squares
• 1⁄3 cup unsalted butter (no substitute)
• 1⁄2 cup brown sugar, packed
• 2  eggs, beaten
• 1⁄4 teaspoon vanilla extract
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup  dried apricot, finely chopped
• 1⁄4 cup  sliced almonds
• 1⁄4 cup flaked coconut

Directions

1. Preheat oven to 350 degrees F, then grease a 9-inch square baking pan.
2. In a saucepan, melt chocolate & butter over low heat, stirring constantly, until all the chocolate is melted.
3. Remove from heat & stir in brown sugar, eggs & vanilla until blended, then set aside.
4. In a bowl, whisk together flour, baking powder & salt, then stir in chocolate mixture.
5. In another bowl, combine apricots, almonds & coconut, then stir HALF of this apricot mixture into the batter.
6. Pour batter into the prepared baking pan, & sprinkle remaining apricot mixture on top.
7. Bake for 25 minutes or until golden brown.
8. Remove pan to wire rack & let cool before slicing.