Three layer fruit and nut brownies

Brownies

5 oz Bittersweet chocolate
1/2 cup Butter
1 1/2 cups Sugar
1 cup Flour
4 eggs
Pinch of salt
1 Teaspoon vanilla
1 Teaspoon orange zest

Over a double boiler melt the butter and chocolate. Remove the bowl and whisk in the egg, sugar, vanilla, salt and orange zest until it is well mixed; fold in flour at the end.

Pour into a buttered and floured pan, bake at 350 degrees for 10-15 minutes or until a knife comes out clean.


Fruit and nut paste

1 cup dried apricots
1/2 cup pistachios
1/2 cup hazelnuts
1-tablespoon orange blossom water
1-tablespoon honey

In a food processor chop the pistachios and hazelnuts until they are in reasonably small pieces then add the dry apricots, honey and orange blossom water and blend until it is well mixed and sticking to its self forming a ball.

Roll the paste between two sheets of oiled parchment paper until it is an even thin layer, cut to the size of the pan and place on top of the warm brownies, let these two layers cool completely before adding the ganache.

Ganache

1-cup heavy cream
1-cup bittersweet chocolate

Warm the heavy cream in a pan until small bubbles begin to form on the side of the pan (just until its hot) in a bowl pour the cream over the chocolate and stir until it is completely mixed and has a glossy appearance. The chocolate should be only slightly warm when you pour it over and spread it over the other two layers. Cool completely in the fridge and then cut and serve.