Apricot jam and chocolate chip brownies

Name: Apricot jam and chocolate chip brownies
Ingredients: 375 g flour; 10 g baking powder; 1/4 teaspoon salt; 200 g sugar; 16 g vanilla sugar; 5 ml rum extract; 2 tablespoons cocoa powder; 300 g apricot jam; 120 ml oil; 250-280 ml sparkling mineral water; 100 g chocolate chips; 30 g elderflower jam

Dessert - Apricot jam and chocolate chip brownies by Sanziana I. - Recipia

Apricot jam and chocolate chip brownies have a moist, slightly sticky batter, with distinct pieces of chocolate chips after baking. They spend 30 minutes in the oven and develop a thin crust with a soft middle. I cut them into small squares and serve them with a cup of black tea. Prep: 15 minutes. Cook: 30 minutes. Total time: 45 minutes. Servings: 12. Approximately 375 kcal and 4 g protein per serving.

Ingredients

375 g flour
10 g baking powder
1/4 teaspoon salt
200 g sugar
16 g vanilla sugar
5 ml rum extract
2 tablespoons cocoa powder
300 g apricot jam
120 ml oil
250-280 ml sparkling mineral water
100 g chocolate chips
30 g elderflower jam

Preparation

1. Preheat the oven to 180°C. Mix the flour, baking powder, salt, sugar, vanilla sugar, rum extract and cocoa powder in a bowl. 2. Add the apricot jam, oil and 250 ml of sparkling mineral water. Mix well; if the batter is too thick, add more sparkling mineral water a tablespoon at a time, up to 280 ml in total. 3. Fold in the chocolate chips and pour the batter into a baking pan lined with parchment paper. 4. Bake for 30 minutes at 180°C, until the edges are set and the surface is no longer glossy. Spread the elderflower jam on top once the cake has cooled a little.

Notes

They go well with black coffee, and the small squares are easy to hold. You can replace the chocolate chips with 100 g chopped chocolate; wheat flour contains gluten. Smooth jam makes for a more even middle, while pieces of apricot remain visible when you cut the cake. If the jam is very thick, add the extra sparkling mineral water a tablespoon at a time, until the batter mixes easily and no streaks of flour remain. A 20 × 30 cm pan gives you a good thickness; in a smaller one, the middle bakes more slowly and may need a few extra minutes. Sometimes the elderflower jam slides over the still-hot surface, so spread it on once the cake has cooled a little. Keep covered in the fridge for up to 3 days.