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Chocolate Coconut and Apricot Brownies
By Chef Ida Rodriguez

Chocolate Coconut and Apricot Brownies


3 ounces Unsalted Butter softened
3/4 cup Sugar
5 large Eggs separated
1 pinch Salt
6 ounces Bittersweet Chocolate
3 ounces Dried Apricots chopped
1 1/2 ounces Dried Coconut Chips


In an electric mixer bowl, cream butter and sugar. Mix in egg yolks. Add salt. Melt chocolate over a double boiler. Cool slightly so that it will not melt butter mixture. Stir in nuts, apricots and coconut chips.

In clean mixer bowl, beat egg whites until soft peaks form. Fold into batter. If the mixture looks broken, whip again until creamy and well combined. Pour into 9 inch square greased baking dish. Bake in a pre-heated 350degree oven for 45 minutes. Cool and cut into 16 squares.