Chocolate Brownies of any description are pretty heavenly. Rich, moist and gooey! Eaten warm with ice-cream is always my favourite way to devour them! Brownies are often made with walnuts, but I want to give you a slightly different idea.Â
Almond and apricot chocolate brownies have all the gooey richness of a classic brownie, but they offer a different kind of sweetness and crunch. You can try experimenting with other fruit and nuts too. Any variation is good fun to make, and lip-smackingly tasty! Just be sure not to overcook your brownies, or they will be disappointingly dry.
Also, try this Go Free Chocolate Brownie recipe, which is gluten-free, wheat-free and dairy-free. Perfect for large groups with special dietary needs.
Ingredients:
Preparation Guidelines:
Note: If you want to serve some of the brownie hot and fresh, you can remove the part you want from the tray as soon as it is cooked, and serve it in bowls with ice-cream. To make it fruitier, try topping with bits of strawberries and apricots. It will fall apart and be ever-so gooey! Then you can leave the remainder of the cake to cool in the tray, to cut into servings and store.
Another idea for preparing it to eat hot, is to bake the brownie mix in smaller pots or ramekins to serve straight from the oven with cream and ice-cream. Or you could even pop a square of brownie in the microwave for a few seconds to warm it at any time. So many ways to eat a brownie! Yum!
Time: 20 mins preparation, 45 mins baking
Cocoa Treats: 18 squares
Tags: Almond and Apricot Chocolate Brownies, almonds, apricots, butter, chocolate puddings, chocolate recipes, cocoa treats, dark chocolate, desserts, eggs, flour, milk chocolate, muscovado sugar
I love chewy brownies! The gooey centre is incredible!
A fun idea is to make these, and break them into chunks and put them in cold ice cream. I love the contrast of hot and cold food.