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Choc-Apricot Brownies with Warm Custard

Makes 14 squares


  • 250g Australian cream cheese, softened
  • 250g Australian butter, softened
  • 1 cup lightly packed brown sugar
  • 4 eggs, lightly beaten
  • 1 tablespoon vanilla essence
  • 3/4 cup chopped dried apricots
  • 250g dark chocolate, melted
  • 1 cup plain flour
  • 2 x 600ml carton Australian vanilla custard
  • icing sugar, for dusting
Download Recipe (PDF)


  1. Beat the cream cheese and butter together until smooth. Beat in the sugar until dissolved.
  2. Gradually beat in the eggs and vanilla essence. Fold through apricots and chocolate.
  3. Sift flour over the mixture and fold through until well combined.
  4. Pour mixture into a buttered and lined 22 x 35cm dish and bake at 190C for 40-45 minutes.
  5. Allow to cool slightly in the dish before cutting into approximately 14 pieces.
  6. Gently heat custard in a saucepan without boiling.
  8. Flood each plate with approximately 1/4 cup warmed custard. Place a brownie in the middle of the plate and dust with icing sugar.
  9. HINT: While gradually beating in the eggs, don't worry if the mixture begins to look curdled, this will be corrected when the flour is added.
  10. To melt chocolate in the microwave, chop and place in a bowl. Cook on Medium for 2-3 minutes, stirring after each minute, until melted.
  11. These brownies will keep well for 2 days if kept in air tight container.

Nutritional Information

Nutrients per serve:
Energy (kj) 2013
Protein (g) 9
Fat, Total (g) 30
Carbohydrates (g) 46
Sodium (mg) 0
Calcium (mg) 152
Iron (mg) 0


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