CHOCOLATE FIG BROWNIES
This is a variation on the Green and Black's/Linda McCartney recipe, substituting fig puree for some of the butter. Shockingly delicious, with a fudgy texture which improves over time.
Provided by Spoiled and Lazy
Categories Dessert
Time 50m
Yield 12-14 squares, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- To make fig puree, cover about 125-150g of dried figs with boiling water (figs+water to equal 175g). Keep warm (you can microwave on low for 5 minutes or so or put in a small pan over low heat). Soak until soft (about 10 minutes) and puree in food processor or with stick blender. The puree should have a texture similar to thick batter or soft butter. If it's too thick, add a little water or if it's too thin, add more softened figs. (If you find you've made a bit more than the 175g you need for the brownies, you can use it to top toast or porridge or substitute for butter in biscuit or flapjack recipes.).
- Melt butter and chocolate together in a heat-proof bowl over a pot of simmering water, or put it in the microwave on low for about two minutes (check, stir and repeat until melted).
- Beat eggs, sugar and vanilla together until thick and creamy, then add 175g of the fig puree and then the chocolate/butter mixture.
- Sift together flour and baking powder (add a pinch of salt if desired) into the bowl and combine.
- If adding nuts, roast under grill or in a hot pan, chop and add.
- Pour into baking pan or loaf tins. I use silicone, which doesn't need preparation, but a metal tin should be greased and either floured or lined with baking paper.
- Bake at 180°C/350 F/gas mark 4 for about 30 minutes or until the brownie begins to crack and does not wobble when shaken. This may take slightly less or slightly more time depending on how hot your oven is and how you like your brownies (ie longer baking time makes a cakier, less fudgy brownie). Cool and cut into squares.
- A note about substitutions: this recipe is amazingly robust and seems foolproof. Feel free to make prudent and appropriate substitutions as long as you keep the correct proportions of wet and dry ingredients. I often cut the sugar (by 30-50g) and just add an equal amount of flour instead. You can use prunes instead of figs, or substitute spelt flour for wheat. I once used 200g of chocolate and substituted 5 tablespoons of cocoa with an extra tablespoon of fig puree for the rest. Significant subs can be made within reason.
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Naidoo Madidi
[email protected]I've made these brownies several times and they're always a hit. They're so easy to make and they always turn out perfect.
Rich Chiniquy
[email protected]These brownies were amazing! The perfect combination of chocolate and figs. I will definitely be making these again.
Jean Family only
[email protected]These brownies were too dry for my taste. I would recommend adding more butter or oil to the recipe.
jose arroyo
[email protected]I was looking for a new brownie recipe and I came across this one. I'm so glad I did! The brownies were easy to make and they turned out perfect. They were moist, chewy, and chocolatey. The figs added a nice touch of sweetness. I will definitely be m
Sharhabilu illela Sharhabilu illela
[email protected]These brownies were delicious! I made them for a party and they were a hit. Everyone loved them. The brownies were very moist and chocolatey, and the figs added a nice touch of sweetness. I would definitely recommend this recipe.
mchak tv
[email protected]I'm not a huge fan of figs, but I decided to try this recipe anyway. I'm glad I did! The brownies were very moist and chocolatey, and the figs added a nice touch of sweetness. I would definitely recommend this recipe, even if you're not a fan of figs
Nakiranda Shadiah
[email protected]These brownies were very easy to make and they turned out great! I used a gluten-free flour blend and they were still very moist and chocolatey. The figs added a nice touch of sweetness. I would definitely recommend this recipe.
Alyssa Brightmoon
[email protected]I made these brownies for a bake sale and they were a huge success! Everyone loved them. The brownies were very moist and chocolatey, and the figs added a nice touch of sweetness. I would definitely recommend this recipe.
Muhammad Safi
[email protected]These brownies were a little too sweet for my taste. I would recommend using less sugar next time. Otherwise, the brownies were very good.
Rosani Moni
[email protected]I followed the recipe exactly and the brownies turned out perfect. They were moist, chewy, and chocolatey. The figs added a nice touch of sweetness and texture. I would definitely recommend this recipe.
Anna Remoto
[email protected]These brownies were easy to make and turned out great! I used a 9x13 inch pan and they were the perfect size. The brownies were very chocolatey and the figs added a nice sweetness. I will definitely be making these again.
Rokay Mounir
[email protected]I'm not usually a fan of figs, but these brownies changed my mind. The combination of chocolate and figs was amazing. The brownies were also very moist and fudgy. I would highly recommend this recipe.
Idi Wachiba
[email protected]These brownies were a hit at my party! They were so rich and chocolatey, with the perfect amount of chewiness. The figs added a nice touch of sweetness and texture. I will definitely be making these again.