Chocolate and apricot brownies by Marica Hewit


  • 3½oz / 100g low-fat spread suitable
    for baking (such as Anchor Spreadable Lighter)
  • 8 level tbsp drinking chocolate powder
  • 4 tbsp artificial sweetener
  • 2½oz / 71g caster sugar
  • 3 eggs
  • 3½oz / 100g self-raising flour
  • 1 tsp baking powder
  • 9oz / 255g dried apricots
  • 1 tsp vanilla essence


1. Preheat the oven to 180ºC/350ºF/Gas 4 and line a 12 x 8 inch baking tin with no-stick baking parchment. Melt the spread in a pan, remove from the heat and stir in the drinking chocolate, sweetener and sugar. Add the eggs and whisk until well blended.

2. Sift in the flour and baking powder and stir. Chop the apricots, add to the mixture with the vanilla essence and mix. Pour into the tin and bake for 18-20 minutes or until just set (it will firm up as it cools). When it is still warm, turn the mixture out onto a board and cut into 24 brownies, or 12 bigger portions.
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