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Apricot Glazed Dark Chocolate Brownie

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https://www.taniaskitchen.co.nz/chocolate-brownie-with-apricot-glaze/

 

Apricot Glazed Dark Chocolate Brownie

(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!

 

INGREDIENTS

Brownie
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

Glaze
1 cup / 325 g apricot jam
1 ½ teaspoons white sugar
1 ½ teaspoons gelatine

 

Makes 12 squares

 

Note

  • 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

Brownie

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°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!).

Apricot Glazed Dark Chocolate Brownie

If your chocolate is in a block use a large knife to roughly chop it up.

Apricot Glazed Dark Chocolate Brownie

Over a low heat, melt the butter and vanilla extract together.

Spiced, Feijoa & Pear Muffins

Whilst the butter’s melting, add the sugar and cocoa to a medium-sized bowl and mix the two together.

Apricot Glazed Dark Chocolate Brownie

Pour in the melted butter and stir it in well.

Apricot Glazed Dark Chocolate Brownie

Then add the eggs, one at a time, mixing well after each addition.

Apricot Glazed Dark Chocolate Brownie

Next, add the flour and chopped chocolate (or buttons) and fold it all together until just combined.

Apricot Glazed Dark Chocolate Brownie

Pour the brownie batter into the ready lined tin. 

Apricot Glazed Dark Chocolate Brownie

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.

Apricot Glazed Dark Chocolate Brownie

Glaze

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.

Apricot Glazed Dark Chocolate Brownie

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…

Apricot Glazed Dark Chocolate Brownie

Fill the larger bowl with boiling water so that it’s level with the water in the smaller bowl and then…

Apricot Glazed Dark Chocolate Brownie

…gently stir the gelatine into the water until it’s dissolved.

Apricot Glazed Dark Chocolate Brownie

Stir the gelatine mixture into the apricot glaze.

Apricot Glazed Dark Chocolate Brownie

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.

Apricot Glazed Dark Chocolate Brownie

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.

Apricot Glazed Dark Chocolate Brownie

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.

Apricot Glazed Dark Chocolate Brownie

 

Apricot Glazed Chocolate Brownie

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: 12 squares

Apricot Glazed Chocolate Brownie

The bitterness of the dark chocolate with the sweetness of the apricot glaze makes this chewy, gooey brownie extra delicious!

Ingredients

    Brownie
  • 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
  • Glaze
  • 1 cup / 325 g apricot jam
  • 1 ½ teaspoons white sugar
  • 1 ½ teaspoons gelatine

Instructions

    Brownie
  1. Place an oven rack just below the centre of the oven and turn it to 150°C / 300°F fan/convection oven or 170°C / 325°F conventional oven, on bake.
  2. 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.
  3. If your chocolate is in a block use a large knife to roughly chop it up.
  4. Over a low heat, melt the butter and vanilla extract together.
  5. Whilst the butter's melting, add the sugar and cocoa to a medium-sized bowl and mix the two together.
  6. Pour in the melted butter and stir it in well.
  7. Add the eggs, one at a time, mixing well after each addition.
  8. Add the flour and chopped chocolate (or buttons) and fold it all together until just combined.
  9. Pour the brownie batter into the ready lined tin.
  10. Bake in the oven for 40 minutes or until a skewer or small knife inserted into the centre comes out clean. Once done, leave it in the tin to cool down.
  11. Glaze
  12. Place the jam and sugar in a small saucepan and over a high heat, stirring often, bring it to a boil. Turn the heat down to low or a medium/low heat and simmer (softly boil) for 2 minutes. Once done transfer it into a pouring jug.
  13. Turn the kettle on.
  14. Place 3 tablespoons of cold water in a very small bowl and 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. Gently stir the gelatine into the water until it's dissolved and then stir the gelatine mixture into the apricot glaze.
  15. Wait for the brownie and the glaze to cool to room temperature and then pour the glaze over the brownie (if you pour it on when both it or the brownie are still hot the glaze will seep in instead of sitting nicely on top).
  16. Place the glazed brownie in the fridge for around an hour or until the glaze is set to the touch.
  17. Bring it back to room temperature before using a sharp knife to cut it squares.
  18. Store in an airtight container, in the pantry, for 3-4 days (if stacking the pieces in the container, place non-stick baking paper between the layers as the glaze is sticky).

Notes

Needs 1 ½ hours setting time

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