Apricot and Almond Brownies
By Pet Lamb Patisserie

Ingredients
250g good quality dark chocolate
250g unsalted butter
350g light brown sugar
150g plain flour
4 large free range eggs
Tin of apricots in natural juice, each apricot quartered
Handful of slivered almonds
 
Method

1. Preheat the oven to 160C fan and line a 9x13" tin with baking parchment.
2. Melt the butter and sugar together in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not coming into contact with the water. 
3. In the meantime whisk and eggs and sugar together in a jug and add to the melted butter and chocolate, mixing to combine.  
4. Add the flour to the brownie batter and fold it in until just combined taking care not to over mix. 
5. Pour the batter into the prepared tin and place the apricot quarters in rows onto the mixture. 
6. Sprinkle over a handful of almonds and bake for 35 - 40 minutes until just set.
7. Cool completely before slicing.