Categories: Cookie Bars- Fruit Bars- Brownies
Ingredients
- 8 Tbsp. butter
- 3/4 cup packed light brown sugar
- 1/4 tsp. almond extract
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 egg, room temperature
- 1/2 cup chopped dried figs
- 1/4 cup chopped dried apricots
- 1/2 cup almond paste (not marzipan), broken into small chunks
Directions
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Heat oven to 350 degrees.
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Grease and flour an 8-inch square baking pan or line with parchment paper, leaving overhang on two ends; set aside.
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In a small saucepan over medium-low heat, melt butter and continue cooking until it turns light golden brown and the butter takes on a slightly nutty aroma. Immediately remove from heat. Stir in the brown sugar, almond extract and vanilla extract. Set aside to cool.
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In a medium bowl, combine the flour, baking powder and salt; set aside.
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Whisk the egg into the slightly warm butter mixture, then add to the flour mixture. Batter will be thick. Fold in the figs, apricots and almond paste. Transfer batter to prepared pan. Bake 25 minutes or until a wooden pick inserted near the center comes out clean.
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Cool in pan on a wire rack. Once cool, using the overhang as handles, remove from pan and cut into 16 squares. Wrap bars individually in wax paper, parchment or plastic wrap. Place wrapped bars in zip-lock plastic bag or airtight container. Alternatively layer unwrapped bars in an airtight container, separated by layer of wax or parchment paper.
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Shelf life- up to 2 weeks.