The Perfect Tangy Apricots Brownies (That Will Change Your Mind About Fruit in Dessert!)

January 31, 2025

Let Me Tell You About My Plant-Based Breakthrough

I’ll be honest—I used to think fruit belonged in fruit desserts and chocolate belonged in chocolate desserts, and never the two should meet. But here’s the thing about creative vegan baking: sometimes the most unexpected flavor combinations create the most memorable treats that have everyone asking for your secret. After months of making the same boring plant-based brownies that tasted good but weren’t anything special, I discovered this incredible technique of adding dried apricots that creates these gorgeous pockets of tangy sweetness throughout every fudgy bite. Now these beautifully contrasted squares are my signature dessert for every gathering, and my fruit-in-chocolate-skeptical husband (who picks raisins out of everything) literally hides pieces from our kids so he can have them for breakfast. My plant-based baking group is completely obsessed with this combination, and everyone swears the apricots make the chocolate taste even more intense and delicious. Trust me, if you’ve never experienced how dried fruit can make brownies more complex and satisfying instead of just “different,” these chewy, tangy-sweet masterpieces will open up a whole new world of plant-based baking possibilities.

Why This Satisfies Every Craving

Here’s the magic—dried apricots bring this incredible chewy texture and bright, tangy flavor that creates the most amazing contrast against the rich, fudgy chocolate base. What makes this irresistible is how the natural fruit sugars from the apricots intensify during baking and create these little bursts of concentrated sweetness that make every bite feel like a surprise, plus the slight tartness actually enhances the chocolate flavor instead of competing with it. I never knew plant-based desserts could be this complex and sophisticated while still being completely comforting, and the beautiful orange specks throughout make these look like gourmet bakery treats. It’s honestly more interesting and satisfying than plain chocolate brownies, and the fruit adds natural moisture that keeps everything perfectly chewy for days.

The Lineup – Let’s Talk Ingredients (Don’t Stress!)

All-purpose flour creates the perfect tender base that holds everything together without being heavy—don’t substitute whole wheat here because we want these to be purely indulgent and delicious.

Unsweetened cocoa powder is absolutely crucial for that deep, rich chocolate flavor we’re craving. I always buy the good Dutch-processed stuff because cheap cocoa powder tastes flat (game-changer, seriously).

Granulated sugar and pure maple syrup work together to create the perfect sweetness balance and that gorgeous fudgy texture. The combo is what makes these so much better than single-sweetener brownies.

Unsweetened applesauce adds incredible moisture and helps bind everything together in the most perfect way. This is part of the magic formula that makes plant-based brownies actually work.

Plant-based milk keeps everything smooth and tender—oat milk or almond milk both work beautifully here. I always use unsweetened because we’re controlling the sweetness ourselves.

Coconut oil adds richness and that perfect fudgy texture when melted and cooled slightly. Make sure it’s not too hot or you’ll accidentally cook the other ingredients.

Dried apricots are the star ingredient that makes these special—look for ones that are still soft and pliable, not hard and chewy (learned that lesson after some disappointing batches).

Here’s How We Create This Plant-Based Magic

Fire up your oven to 350°F and grease your square baking pan—get ready for the most unique brownies ever! Here’s where I used to mess up my vegan baking: I’d overmix the batter and wonder why everything came out tough and dense.

Start by whisking together your flour, cocoa powder, baking powder, and salt in one bowl until evenly combined. In another bowl, mix your sugar, maple syrup, applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth and gorgeous.

Here’s my plant-based secret—combine your wet and dry ingredients gently, stirring just until everything is mixed and no dry flour is visible. Don’t worry if you’re new to plant-based baking; the key is being gentle and not overdoing it.

Now for the satisfying part—fold in those chopped dried apricots until they’re evenly distributed throughout the batter. The orange specks should look like beautiful confetti scattered through the rich chocolate mixture.

Pour your batter into the prepared pan and spread it evenly with a spatula. The mixture should look thick and fudgy with gorgeous apricot pieces throughout—that’s exactly what we want for perfect brownies.

Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. This creates that perfect balance of fudgy and set that makes every bite irresistible.

Let them cool completely before cutting—I know it’s torture, but this step is crucial for getting clean squares that hold together beautifully and showcase those gorgeous apricot pieces.

If This Happens, Don’t Panic

Brownies turned out too dry? You probably overbaked them or used apricots that were too hard—that’s common with fruit baking, and it happens to everyone. Next time, check doneness a few minutes early and make sure your apricots are soft and pliable.

Apricots sank to the bottom? When this happens (and it will if they’re too heavy or wet), I’ve learned to toss the chopped apricots in a bit of flour before folding them in. Don’t stress, they’ll still taste amazing even if they’re not perfectly distributed.

Flavor seems too sweet or not balanced? This is usually from the wrong apricot-to-chocolate ratio. Make sure you’re using tart dried apricots, not the super-sweet candy-like ones that throw off the whole balance.

When I’m Feeling Creative

When I want extra sophistication, I’ll add a pinch of orange zest along with the apricots—though that’s totally optional and creates even more bright, citrusy flavor. For special occasions, I love making a simple orange glaze with powdered sugar and fresh orange juice (definitely worth it for dinner parties).

My indulgent version includes some chopped dark chocolate along with the apricots for extra richness. Sometimes I substitute half the apricots with dried cherries or cranberries, though that makes it more like a fruit-and-nut brownie than this perfect apricot-chocolate combination.

Things People Ask Me About Plant-Based Brownies

Will the apricots make these taste weird or too fruity? Not at all! The apricots add this amazing tangy sweetness that actually makes the chocolate taste more intense and complex. They create perfect little bursts of flavor without overwhelming the brownie base.

Can I use fresh apricots instead of dried? Dried apricots work best because they don’t add excess moisture and their concentrated flavor holds up during baking. Fresh apricots would make the texture too wet and the flavor would get lost.

How do I know if my dried apricots are good quality? Look for ones that are still soft and pliable, not hard and leathery. They should smell fruity and sweet, and you should be able to easily chop them without them cracking apart.

Before You Head to the Kitchen

I couldn’t resist sharing this because it proves plant-based baking can be absolutely creative and delicious in the most unexpected ways. The best vegan brownie moments are when you bite into something this perfectly balanced and realize how amazing fruit and chocolate can be together when done right. Don’t let any preconceptions about mixing fruit and chocolate hold you back—this combination will completely change how you think about flavor pairings and make you excited to experiment with all kinds of creative plant-based dessert possibilities.

Tangy Apricots Brownies Recipe

Author: F&R TEAM

Print Recipe

Description

Rich, fudgy plant-based brownies studded with chewy dried apricots that create the most amazing tangy-sweet flavor contrast in every bite!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 16 squares

Instructions

Preheat your oven to 350°F and grease a square baking pan—line with parchment paper if you want easy removal later.

In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined and no lumps are hiding anywhere.

In another bowl, mix sugar, maple syrup, applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth and gorgeous—this creates your wet ingredient base.

Gently combine wet and dry ingredients, stirring just until everything is mixed and no dry flour is visible. Don’t overmix or you’ll get tough brownies.

Fold in chopped dried apricots until they’re evenly distributed throughout the batter like beautiful orange confetti scattered through chocolate.

Pour batter into your prepared pan and spread evenly with a spatula. The mixture should look thick and fudgy with gorgeous apricot pieces throughout.

Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.

Let cool completely in the pan before cutting into squares—this is essential for clean cuts that showcase those beautiful apricot pieces.

Notes:

Make sure dried apricots are soft and pliable before chopping for best texture
Don’t overbake—slightly underdone is better than dry for fudgy brownies
These taste even better the next day when flavors have time to meld together

Storage Tips:

Store covered at room temperature for up to 5 days
These freeze beautifully for up to 3 months wrapped individually
The apricots keep them naturally moist longer than regular brownies

Serving Suggestions:

Perfect for potlucks, bake sales, or anytime you want to surprise people with an unexpectedly delicious flavor combination. Pairs beautifully with plant-based vanilla ice cream or coffee.

Mix It Up:

Add orange zest along with apricots for extra citrus brightness
Try half apricots and half dried cherries for different flavor complexity
Include some chopped dark chocolate for extra indulgence and richness