Apricot &White Chocolate Brownies
Source of Recipe
By The Culinary Institute of America
List of Ingredients
1 cup dried apricots
5 1/2 tablespoons water
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 ounces white chocolate
1 large egg
1 large egg white
1/2 cup light brown sugar, packed
1 tablespoon canola oil
1 teaspoon vanilla extract
1/4 cup sliced almonds
Recipe
1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking pan [original recipe calls for 9-by-9-inch or 7-by-11.5-inch] or coat it with nonstick spray.
2 In a small saucepan, combine half the apricots and water. Bring to a simmer over medium heat. Cover and cook for 2 minutes. Remove from heat and set aside to cool.
3 Meanwhile, in a medium bowl, whisk flour, baking powder, baking soda and salt. Finely chop two-thirds of the white chocolate and remaining apricots.
4 In a food processor, puree reserved cooked apricots with any remaining cooking liquid. Add egg, egg white, brown sugar, oil and vanilla; process until smooth. Add reserved flour mixture and chopped chocolate and apricots. Pulse until just combined.
5 Scrape batter into prepared pan; spread into an even layer. Sprinkle with almonds.
6 Bake brownies for 20 to 25 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and cool completely.
7 In a small plastic bag, microwave remaining white chocolate on medium until melted, 1 to 3 minutes. (Alternatively, melt chocolate in a double boiler over low heat and then spoon it into bag.) Cut off the tip of one corner of the bag and drizzle melted chocolate over cooled brownies. Let stand for about 10 minutes before cutting into bars.
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