How to Make
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Cut the butter into cubes and place in a medium bowl. Break the chocolate into pieces and add to the bowl. Stand the bowl over a saucepan of boiling water on a low heat and allow the butter and chocolate to melt, stirring from time to time. Once melted remove the bowl from the pan and allow to cool to room temperature.
Whilst the chocolate is cooling, turn the oven on to 180C / Fan 170C / Gas 4. Line a 24x15cm shallow baking tin or oven proof dish with lightly oiled greaseproof paper.
Break the eggs into a large bowl and add the sugar. Using an electric mixer on top speed whisk until the mixture looks thick and creamy and has doubled in volume.
Pour the melted butter and chocolate mixture in and slowly and gently fold in with a spatula until combined and an even colour.
Sift in the flour and cocoa powder, then add the oats and apricots. Gently fold these in until mixed and you have a fudgy batter.
Pour into the prepared tin and use the spatula to coax it into the corners of the tin and level it out.
Put in the oven and bake for 25 minutes. Check after 20. When cooked the brownie will not wobble in the middle and will have a shiny papery crust with the sides just starting to come away from the side of the tin. Remove from the oven and stand on a cooling rack to cool.
Once cold remove from the tin and cut into about 15 pieces. Store in an airtight container.