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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
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.