Thursday, January 31, 2013

Sächer Brownie Bars

The contrast between sweet apricot and dark chocolate makes this outstanding treat one of my all-time perennial favorites. Do not make this recipe if you live alone! These bars are just too tempting.

Sächer Brownie Bars:

¾ c. butter or margarine
3 squares (three 1-oz. or 28 g) unsweetened chocolate
1-½ c. granulated sugar
3 eggs, at room temperature
1-¼ c. all-purpose flour
1-½ tsp. vanilla
¾ c. apricot jam
2 squares (two 1-oz. or 28 g) semi-sweet chocolate

Preheat oven to 325 deg. F. Melt butter and unsweetened chocolate in metal bowl positioned over saucepan of hot water. Remove from heat and stir in sugar. Cool slightly. Add eggs, one at a time, blending well after each addition. Add flour and vanilla, mixing well. 

Spread evenly in greased and floured parchment-lined 15x10-in. jelly roll pan. Bake 15-to-20 min. or until Brownies spring back when lightly touched. Do not over-bake. Cool in pan 10 min. Place rack/s over pan and turn upside-down to remove. Set aside.

Warm apricot jam over low heat until jam starts to liquefy. Strain through a sieve, gently pressing jam through sieve with the back of a spoon. Spread jam evenly over Brownie surface. 

Cut Brownies in half lengthwise, then crosswise, to make four rectangles. Stack two rectangles together, jam-side up. 

Using metal bowl method described above, partially melt semi-sweet chocolate over hot water. Remove from heat and continue stirring until completely melted. Drizzle evenly over Brownies while still warm. Cut into bars. To store, refrigerate in airtight container.

- This recipe was originally written by the then-manufacturers of Robin Hood flour and Bakers Chocolate

Tomorrow: It’s Super Bowl time! And with this weekend’s easy recipes, you’ll be right there on the line of scrimmage, ready for a crowd and ready to watch the game!

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