These brownies are the home bakers version of the Sacher Torte. The moist, chocolately brownie mixes deliciously with the slightly tart apricot preserves. I added the mocha as a nod to the Viennese coffee house tradition.
1/2 cup (1 stick) unsalted butter, softened and cut into pieces
3/4 cup AP flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
8 oz bittersweet or semisweet chocolate, chopped
1.25 cups sugar
3 large eggs
1 T instant espresso powder
1 ten ounce jar of apricot preserves.
For the cookies…
1) Preheat the oven to 350 degree F. Line an 8 inch square baking pan with foil, leaving overhanging foil. Mix flour, cocoa powder, baking powder and salt in a bowl. Set aside. In a food processor, pulse apricot preserves until smooth and pieces of fruit are processed.
2) Melt butter and chocolate in microwave. Mix together until glossy. Add the espresso powder. In a large bowl, combine sugar and melted chocolate mixture. Add eggs and mix to combine. Add dry ingredients a little at a time. Do not overmix.
3) Pour half of the brownie batter into the prepared pan. Then spread the apricot preserves over the brownie batter. Pour the remaining batter on top of the apricot preserves. With a knife swirl the apricot and batter together.
4) Bake for 45-50 minutes until toothpick comes out with only a couple of crumbs attached. Let cool in pan on a cooling rack. Once completely cool, cut into 1.5 inch squares. No bigger than that. They are rich!