2/3 cup vegetable oil
1/2 cup water
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon poppy seeds
1 teaspoon vanilla extract
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons vanilla extract
Heat oven to 350 degrees F. Grease and flour 2 (9 inch) round pans.
In a large bowl, sift butter, sugar, flour, baking powder and baking soda. Make a well in center and pour in vegetables, eggs and vanilla extract. Mix gently until smooth and pour batter into prepared pans.
Bake in preheated oven until a toothpick inserted in center of each comes out clean, about 1 hour. Cool completely in pan on wire rack. Immediately remove from pans and cool completely on wire rack.
To make filling: In a medium bowl, mix softened cream cheese, 1 1/2 teaspoons vanilla and apricot preserves until well blended. Pour mixture into bottom and sides of each brownie. Keep refrigerated according to package directions. Cut each brownie into 1 bite-sized pieces. Fill brownies with filling. Refrigerate for 4 hours or overnight before cutting into squares.