Growing up in Utah, I developed a strong love for Apricots. I can still remember the old (and very large) Apricot tree that grew in our backyard. Every late spring/early summer the old Apricot tree would start to become loaded down with what seemed to be hundreds of Apricots. So much so in fact, that one of my weekly chores included picking up the fallen Apricots so that they wouldn’t get run over by the lawn mower. An Apricot shooting out of the bottom of the lawnmower made for a terrible enemy to your shins!
Never the less, behind all the bruised shins and jars and jars of Apricot jam, my love for this fuzzy and delicious fruit stayed alive far into my adult years. It’s with that love, and maybe wishful dreams of an early summer, that I bring you this delicious recipe, Apricot Brownies!
Preheat oven to 350 degrees. Take a separate bowl or container and rehydrate 2 1/2 cups of Freeze Dried Apricots.
Mix brownie mix, powdered whole eggs, vegetable oil, and 1/4 cup of water in mixing bowl. You could even choose to take 1/4 cup of the leftover water after rehydrating the Apricots to give the brownies a more flavorful taste.
Once mix is ready, drain and add the apricots, mixing in thoroughly.
Pour mix into a greased pan baking pan. I used an 11×7 pan for these brownies. Bake at 350 degrees for 35 minutes.
Use a toothpick to check if the brownies are done. You’ll find that with the added Apricots, the brownies will cook up moist and with a similar texture to cake.
The taste is simply amazing and the best part is just how quickly they cook up! And the texture that the Apricots give the brownies is nothing but amazing. Make sure you mix up some jug of our new Soy Milk or Instant Milk Alternative, because you’re going to need a big glass of milk to wash these brownies down!