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apricots Grand Marnier orange juice concentrate lemon juice vanilla extract unsalted butter cream cheese white chocolate flour salt ground ginger eggs sugar white chocolate sugar
Viewed: 41 - Published at: 2 years agoIngredients
- 1/2 C. finely chopped dried apricots
- 2 tbs. Grand Marnier
- 1 tbs. frozen orange juice concentrate, thawed
- 1 tbs. grated orange peel
- 1 tsp. fresh lemon juice
- 1 tsp. grated lemon peel
- 1/2 tsp. vanilla extract
- 2 tbs. (1/2 stick) unsalted butter, cut into pieces
- 2 oz of cream cheese cut into pieces
- 4 oz of white chocolate, finely chopped
- 1 C. sifted all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 2 extra-large eggs, room temperature
- 2/3 C. sugar
- 4 oz white chocolate, very coarsely chopped
- GLAZE
- 2/3 C. powder sugar
- 2 1/4 tsp. Grand Marnier
- 2 1/4 tsp. frozen orange juice concentrate, thawed
Method
- Brownies: Position rack in center, preheat to 350*F
- Butter sides of 9 In. square baking pan with 2 in. sides. Fold 18x 12 in. piece of foil in half crosswise. Line pan with foil, allowing foil to extend over two sides. Butter foil. Dust pan and foil with flour, tap our excess.
- Mix apricots, Grand Marnier, orange juice concentrate, orange peel, lemon juice, lemon peel and vanilla in medium bowl. Melt butter and cream cheese in heavy small saucepan over low heat, stirring constantly. Remove from heat. Add 4 oz. of chopped white chocolate and let stand 5 min. Stir gently to combine. Cool.
- Sift flour, salt and ginger into small bowl. Whisk eggs and sugar in large bowl until thickened about 1 min. Whisk in cream cheese mixture. Fold in apricot mixture and 4 oz of coarsely chopped white chocolate. Fold in dry ingredients. Spread batter in prepared pan. Bake until toothpick inserted in center comes out clean, about 25 min. Transfer to rack and cool.
- For Glaze: Mix all ingredients in small bowl. Spread evenly over brownies. Let stand until glaze sets, about 20 min. Lift brownies from pan using foil sides as aid. Fold down foil sides. Cut into squares.
