The base brownie for these apricot brownies is a version from Cook's Illustrated that I just love. You can use it, or you can use your favorite brownie batter. Heck, you could even start with a mix (but just don't tell me about it please).
6ozsemisweet or bittersweet chocolate, chopped finely
6ozunsalted buttercut into pieces
5ozcake flour
¾teaspoonbaking powder
½teaspoonmaybe a smidge more, fine sea salt
4large eggs
16ozgranulated sugar
2Tablespoonsapricot brandy
For the Swirl and Glaze
1 10ozjar apricot jamdivided use
1-2Tablespoonsapricot brandy
For the Bittersweet Chocolate Glaze
⅓cupapricot brandy
⅓cupsemisweet or bittersweet chocolatechopped finely
1Tablespoonbutter
1Tablespooncorn syrup
pinchof salt
Instructions
Chop the chocolate finely.
Melt the chocolate and butter in a heavy bottomed saucepan over low heat, stirring frequently. You can also do this in a double boiler or in the microwave on medium power.
Set the chocolate aside to cool.
Whisk together the flour, baking powder and salt. Set aside.
Beat the eggs and then whisk in the granulated sugar and brandy.
Whisk the chocolate mixture into the egg mixture and then fold in the dry ingredients gently but thoroughly. I use a whisk to do this so I don't have to change Implements. Folding with a whisk works well. Just give everything a swipe around the sides and sort of roll the whisk over while mixing. Watch the video to see what I'm talking about.
Pour 3/4 of the batter into a 9"x9" pan lined with non-stick foil. You can also use a 9"x13" pan if you want thinner brownies.
Melt the whole jar of apricot jam over medium low heat, whisking well to thin it out some.
Plop spoonfuls of jam over the batter, using about half the jam.
Plop on the rest of the brownie batter and then swirl everything together by running a knife through the batter and jam several times.
Bake at 325F for about 50 minutes for a 9"x9" pan and about 35-40 minutes for a 9"x13" pan. These times should give you a fairly gooey brownie. Bake a bit less for really gooey brownies. Bake them a bit longer for more "done" brownies.
For the Apricot Glaze
Towards the end of baking, remelt the remainder of the jam along with 1-2 Tablespoons of brandy.
Press the jam through a fine mesh strainer so it is completely smooth.
When the brownies come out of the oven, spread the top with an even layer of the jam.
For the Chocolate Glaze
Bring the 1/3 cup of apricot brandy to a boil and let boil for a few seconds to cook off some of the alcohol.
Pour in the chopped chocolate. let sit for just a minute, and whisk until the chocolate is melted and smooth.
Whisk in the butter, corn syrup and salt.
Drizzle over the brownies in whatever decorative pattern makes you happy.
These guys are super rich--slice them small.
Store them in the fridge. You can either eat them cold (chewy-yummy), let them come to room temperature (gooey deliciousness) or warm them just slightly in the toaster oven or in the microwave on medium power (should be illegal).