Apricot Brownies with California Port Wine Recipe

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Apricot Brownies with California Port Wine

From Dorothy McNett's recipes at www.dorothymcnett.com. Dried fruits and dark chocolate! The flavors are wonderful, especially paired with a California Port, such as Toby's Vintage Merlot Port from Heller Estate Winery from Carmel Valley. I am using B&R Farms (Mari and Jim Rossi) dried Blenheim apricots from Hollister as the dried fruit. This recipe was presented a few years ago to our eager audience for a taping of a tv show, Central California Cooking with Dorothy McNett.

1/2 cup unsalted butter
2 squares (2 oz.) semi-sweet chocolate
1 cup raw sugar
1/2 teaspoon sea salt
2 free range organic eggs
3/4 cup unbleached all purpose flour
1/2 teaspoon real vanilla extract or vanilla bean paste
1/2 - 3/4 cup dried apricots, snipped
droplets of olive oil to grease the baking pan
California port wine and dried apricot roses for the presentation

Preheat oven to 350 degrees. In glass or ceramic batter bowl melt butter and chocolate for 1 minute in microwave, or until melted. Stir in sugar, salt, eggs, flour, vanilla and snipped apricots. Brush the bottom and sides of 8 by 8 inch baking pan with olive oil. Spread batter into pan and bake 30-40 minutes, or until done. Allow to cool on a rack about 30 minutes before slicing. Serve on individual plates with a drizzle of port and garnished with an apricot rose. (see recipe for Apricot Roses)

Recipe created 2009-04-15.

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