The nights are getting darker, the days are getting shorter and the air isn’t half getting colder. Autumn is the season for comfort food, say no to salads, sushi and diets in favour of mince and dumplings, macaroni cheese and brownies. Talking of brownies, these are a winner. They tick all of the deep, dark comforting boxes with the addition of being sweetly studded with beautiful apricots, shining like jewels. You can almost be forgiven for eating the entire tray and passing it off as one of your five a day… almost.
Apricot and Almond Brownies
250g good quality dark chocolate
250g unsalted butter
350g light brown sugar
150g plain flour
4 large free range eggs
Tin of apricots in natural juice, each apricot quartered
Handful of slivered almonds
Preheat the oven to 160C fan and line a 9×13″ tin with baking parchment.
Melt the butter and sugar together in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not coming into contact with the water. In the meantime whisk and eggs and sugar together in a jug and add to the melted butter and chocolate, mixing to combine.
Add the flour to the brownie batter and fold it in until just combined taking care not to over mix. Pour the batter into the prepared tin and place the apricot quarters in rows onto the mixture. Sprinkle over a handful of almonds and bake for 35 – 40 minutes until just set.
Cool completely before slicing.