Lavon and Miss NiNi talk about brownies.
SPIRITED APRICOT CREAM CHEESE BROWNIES—The Grand Finale Segwood Press
¾ c. dried apricots, chopped
3 T. brandy
5 oz. cream cheese
2 T. butter
¼ c. sugar
3-1/2 T. butter
4 oz. semisweet chocolate, chopped
¾ c. sugar
1 t. vanilla extract
½ c. all-purpose flour
½ t. baking powder
¼ t. salt
½ t. espresso (optional)
½ c. chopped walnuts
Place dried apricots in bowl and pour over the brandy. Allow to stand for at least 1 hour.
Beat cream cheese and butter until smooth. Gradually add sugar and continue beating until creamy. Add egg and beat to combine. Stir in apricots and brandy.
Preheat oven to 350 degrees. Grease an 8-inch square pan.
Heat butter over low heat. When half-melted, add chocolate and stir to combine. When chocolate mixture is melted, remove from heat and set aside. Beat eggs until light and foamy, gradually add sugar and beat until pale and thickened (about 2 min.) Fold in chocolate-butter mixture and vanilla. In another bowl, whisk together flour, baking powder, salt, and espresso. Add to mixture.
Pour two-thirds of chocolate mixture into prepared pan. Pour apricot cream cheese and nuts on top. Spoon on remaining chocolate mixture. Using a table knife, swirl apricot cream cheese mixture through chocolate mixture. Bake until cake tester inserted into middle of brownies comes out barely moist, about 35-40 min. Cool completely in pan before slicing.