Name: Apricot Angel Brownies
Ingredients: 2 bar 2 ounces each white baking chocolate; 0.33 cup butter or margarine; 0.5 cup packed brown sugar; 2 eggs, beaten; 0.25 tsp vanilla extract; 0.75 cup all-purpose flour; 0.5 tsp baking powder; 0.25 tsp salt; 1 cup finely chopped dried apricots; 0.25 cup sliced almonds; 0.25 cup flaked coconut

Cookies & Bars

11 ingredients

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Ingredients

2 bar 2 ounces each white baking chocolate
⅓ cup butter or margarine
½ cup packed brown sugar
2 eggs, beaten
¼ tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup finely chopped dried apricots
¼ cup sliced almonds
¼ cup flaked coconut

Method

In a saucepan, melt the chocolate and butter over low heat, stirring constantly until all of the chocolate is melted. Remove from the heat; stir in the brown sugar, eggs and vanilla until blended. Set aside.
In a bowl, combine the flour, baking powder and salt. Stir in the chocolate mixture. Combine the apricots, almonds and coconut; stir half into the batter.
Pour into a greased 9-inch square baking pan. Sprinkle the remaining apricot mixture on top. Bake at 350 degrees for 25 minutes or until golden brown. Cool.

Notes

Yield: about 2 dozen. From Tamara Sellman, Barrington, Illinois.

Original card

The recipe above was transcribed from this scan of Vera’s original card.