Preheat oven to 350. In small saucepan, melt white chocolate and margarine
over low heat. Stir constantly until mixture becomes a curdling
consistency; remove from heat. Add sugar, eggs, and almond extract; stir
quickly to blend. In a seperate bowl, combine flour, baking powder and
salt. Stir into white chocolate mixture; add half the apricots and almonds
to the batter. Pour into a greased 10 1/2 x 7 1 1/2 inch pan, and sprinkle
top with the remaining apricots and almonds. Bake 25 minutes, or until
golden and brownies begin to pull away from the edge of the pan. Drizzle
the top of brownies with melted white or dark chocolate, if desired. Makes
18 brownies. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> on Oct.
12, 1997
Recipe by: Capper's -- September 9, 1997
Posted to MC-Recipe Digest V1 #841 by essie49@juno.com (Ethel R Snyder) on
Oct 12, 1997
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