Apricot Nut Supreme Brownies

4 oz. white chocolate or white baking bars
1/3 cup margarine
1/2 cup sugar
2 eggs
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup California dried apricots, quartered and divided
1/2 cup California dried apricots, quartered and divided
1/2 cup slivered almonds, divided

Preheat oven to 350ƒ F. In small sauce pan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend. In a separate 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" X 1 1/2" pan and sprinkle the 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. Makes 18 brownies, approximately 120 calories each, 15 grams carbohydrate, 2 grams protein, 6 grams fat, 24 mg cholesterol, 90 mg sodium and 2 grams fiber. Optional: Drizzle top of brownies with melted white or dark chocolate.