Recipe: Chocolate & Apricot Brownies

Recipe: Chocolate & Apricot Brownies

Published: 06 February 2020

From The Barn's cookbook

A delicious sweet treat that can be made vegan or gluten-free easily, using equivalents.

Buy The Barn Cookbook here, along with our Sharpham Heritage books


Vegetarian and vegan recipes from The Barn115g melted butter or margarine (vegan equivalent)

125ml honey or agave syrup

2 eggs, or egg substitute equivalent

1 tsp natural vanilla essence

120g ground almonds

65g wholemeal flour (or gluten-free equivalent)

65g cocoa

¼ tsp baking powder

95g chopped, dried apricots


Making this dish

Combine the butter/margarine, honey/syrup, eggs and vanilla essence.

Add the remaining ingredients and mix well.

Put into a greased baking tin and spread to no thicker than an inch.

Cook at 175oC/gas mark 3 for 25-30 minutes.

Slice and cool on a tray.

Feel free to eat with blueberries, as in the picture!

Picture by Guy Clarke