Apricot Fudge Brownies

3/4 cup Angas Park Soft & Juicy Apricots, finely chopped

250g dark cooking chocolate, coarsely chopped

150g butter, coarsely chopped

3 eggs

1 1/2 cups firmly packed brown sugar

1 1/2 teaspoons vanilla essence

1 cup plain flour

1/2 cup dark Choc Bits

1/2 cup slivered almonds, lightly toasted

1 tablespoon cocoa, to serve

Preheat oven to 170ºC. Grease a 28cm x 18cm x 3cm slice pan. Line with sheet of non-stick baking paper, extended about 4cm over long sides of pan (this makes the brownies easy to remove).
Place chocolate and butter in a medium heatproof bowl over barely simmering water (do not allow bowl to touch water). Stir occasionally until melted. Remove from heat and cool slightly.
Meanwhile beat eggs, brown sugar and vanilla until thick and pale. Beat in chocolate mixture. Add sifted flour, mix until smooth. Fold in apricots, Choc Bits and almonds, pour into prepared pan.
Bake about 50 minutes (brownies should be a little soft in the centre). Cool in pan, then lift out and dust with sifted cocoa. Cut into 20 pieces.