(Originally published, Aug-2015, then updated by Tania, August-2018)
Hi brownie lovers, this is the same recipe for my Classic Chocolate Brownie but with a yummy addition!
It’s, its usual, chewy, gooey delicious self but I’ve covered the top with a sticky, sweet apricot glaze (the first brownie ever made had an apricot glaze over it).
The bitterness of the dark chocolate with the sweetness of the glaze makes this brownie extraaaa good!
250 g of good quality, dark chocolate (in a block or buttons)
190 g butter
½ teaspoon vanilla extract
1 ½ cups / 330 g white sugar
1/3 cup / 35 g good-quality cocoa powder
3 medium-sized eggs
½ cup / 75 g standard flour
1 cup / 325 g apricot jam
1 ½ teaspoons white sugar
1 ½ teaspoons gelatine
Makes 12 squares
- Because of the sweet glaze, it’s best to choose dark chocolate with a decent percentage of cocoa content (mine was 72%) so there’s a better bitter/sweet balance. 🙂
STEP BY STEP
First place an oven rack just below the centre of the oven (the top of the slice tin should be sitting in the centre of the oven) and then turn it to 150°C / 300°F fan/convection oven or 170°C / 325°F conventional oven, on bake.
Next, spray a 27 x 16 cm / 10 ½ x 6 ½” (or close to) standard-sized, slice tin with non-stick cooking spray and then line it with non-stick baking paper.
- I lightly spray the tin first so when I am fitting the paper, it doesn’t slide around (anything to make my life easier!).
If your chocolate is in a block use a large knife to roughly chop it up.
Over a low heat, melt the butter and vanilla extract together.
Whilst the butter’s melting, add the sugar and cocoa to a medium-sized bowl and mix the two together.
Pour in the melted butter and stir it in well.
Then add the eggs, one at a time, mixing well after each addition.
Next, add the flour and chopped chocolate (or buttons) and fold it all together until just combined.
Pour the brownie batter into the ready lined tin.
Place it in the oven and it should be done in 40 minutes but check by inserting a knife into the centre and if it comes out clean it’s ready.
- The knife may go into a piece of chocolate so it may pay to try in a few different places to make sure it’s done.
Once done, leave it in the tin to cool down.
Place the jam and sugar in a small saucepan and over a high heat, stirring often, bring it to a boil.
Then turn the heat down to low or a medium/low heat and simmer (softly boil) for 2 minutes.
Turn off the heat and transfer it into a pouring jug.
Turn the kettle on.
Place 3 tablespoons of cold water in a very small bowl.
Then place the small bowl inside a larger bowl.
Sprinkle the gelatine over top of the water and then…
Fill the larger bowl with boiling water so that it’s level with the water in the smaller bowl and then…
…gently stir the gelatine into the water until it’s dissolved.
Stir the gelatine mixture into the apricot glaze.
Wait for the brownie and the glaze to cool to room temperature and then pour the glaze over the brownie.
- If you pour the glaze on when both it or the brownie are still hot it will seep in instead of sitting nicely on top.
Place the glazed brownie in the fridge for around an hour or until the glaze is set to the touch.
Bring it back to room temperature before using a sharp knife to cut it into as many squares, rectangles or triangles you like (I do 4 x 3 squares but when I want it smaller 5 x 3 squares).
- The chocolate sets hard in the fridge so it’s easier to cut and yummier when brought back to and stored at room temperature.
Keepin’ it fresh – Store in an airtight container, in the pantry, for 3-4 days.
- If stacking the pieces in the container, place some non-stick baking paper between the layers as the glaze is sticky.