Chocolate and Apricot Brownies …
These are made with wholemeal flour and apricots so you can try to be a little healthy.
You need for one big, fat gourmande who loves chocolate or this is enough to feed a few school girls or 50 models.
100g butter
100g dark chocolate
2 eggs, beaten
2 teasp vanilla essence
300g caster sugar (this is alot of sugar but it works)
100g wholemeal plain flour
1 teasp cocoa powder
50g pecans or walnuts chopped
50g dried apricots, diced
- Hop into a leisure suit or put an apron on over your bikini.
- Preheat the oven to 180C.
- Chop up the walnuts roughly. Bash them a little. Think of your last boyfriend when giving them the chop.
- Do the same to the apricots. Think of the ex boss.
- Find a baking tin and line with baking paper. You really should do this because it will stop all that gooey chocolate and butter sticking to the tin.
- Find the chocolate and taste it to make sure it’s right. Double check.
- Melt the chocolate together with the butter in a saucepan that is sitting in another saucepan of boiling water. You know the trick.
- Let the chocolate and butter cool a little.
- Find a bowl and then toss in the eggs, vanilla and sugar
- Beat with wooden spoon until creamy.
- Pour in the chocolate mixture and mix gently with a spoon
- Lick the saucepan with the chocolate and butter. Wipe face before going out.
- Now stir in the flour, cocoa, nuts and apricots.
- It will seem very thick and gooey (as your thighs will be after eating) and you may wonder if there is enough liquid but don’t worry it will be delicious.
- Pour it all into a tin (the mix is so thick it won’t even move).
- Throw in oven and bake 40 minutes or until cracked and crunchy on top.
- Allow to cool in the tin before cutting into squares.
- Devour.
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