Ingredients
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light or dark brown sugar
1 1/2 cups dried apricot halves, each cut in half
2 cups pitted dates, cut in quarters
1/2 cup semi-sweet chocolate chips
1 teaspoon instant coffee or espresso powder, dissolved in 1 tablespoon hot water
1 large egg
1/2 teaspoon vanilla extract
Preparation
Preheat oven to 325F.
Line an 8-inch square baking pan with parchment paper or greased foil.
Thoroughly mix the cocoa powder, flour, baking powder, baking soda and salt in a large bowl. Add the sugar, fruit and chocolate chips, using your fingers to evenly coat the fruit with the flour mixture and separate any sticky pieces.
In a small bowl, beat the egg with the dissolved coffee and vanilla until light colored and thick.
Pour the egg mixture over the fruit and mix with your hands until all the fruit and chocolate pieces are lightly coated with batter. Spread the mixture into the pan, pressing down to even it out.
Bake in the center of the oven for 35-40 minutes, or until the batter coating has a crackly crust and has pulled away from the sides of the pan. Cool in the pan on a rack. Lift the brownies out of the pan and cut into 16 squares. Store in an air tight container for about two weeks at room temperature or refrigerate for longer.
