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
Ingredients
115g 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
