Apricot and Chocolate Delight

Apricot is such an amazing fruit..you can eat it fresh, bake, dried Apricots again in Muesli…seeds mixtures, and yes baking. Brownies again spell chocolate..so wanted a break from it..but you see I have my set of gramophone record of chocolate chocolate…so just to trick her i decided on making blondies. White chocolate once in the pan with butter she couldn’t be lured to kitchen…but oven..hes a culprit…hot oven and yumm yumm chocolate…she gave a look at them..was trying to understand.it sure smells chocolate but where is the color…after some convincing gave her a bite and her yep yep made my day❤️

Preparation time- 10 min
Cooking time- 30min
Yields- 20

Ingredients

Butter- 125 g
White Chocolate – 300g
Castor Sugar- 175 g
Flour- 175g
Dried Apricots- 125g
Baking powder- 1tsp
Vanilla Essence

Method

Pre heat oven at 180°, line a roasting tin with parchment paper. IN a pan melt butter and half chocolate. Chop the rest of chocolate. In a big bowl, whish eggs, vanilla, sugar to fluffy peak, add flour, meted butter and chocolate, chopped chocolate and chopped apricots. Mix and layer it in the tin. Bake for 25-30 minutes. Let it cool in the tin for 10 minutes, it would be a bit wobbly in middle. Cut in squares and remove the paper.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw View more posts