“Who doesn’t like chocolate brownies? Well, from the speed these flew off the plate, I’d say no-one! I’ve made so many different versions of the humble brownie: date, white chocolate, GF with almonds, the list goes on. This was one of those fortuotous moments when I had a container of diced dried figs sitting on the bench from a previous recipe and only a short amount of time to cook something. So my brownies got a healthy dose of figs at the last minute. I love the extra texture and flavour they impart. I’ve also found that grinding my own almond and hazelnut meal gives me more control over the texture. I like to process the nuts with the skins on and mill to a slightly bigger grain than the store bought versions. Finally, the trick in getting a really good brownie is having the courage to take them out of the oven before they feel totally cooked. You just have to trust your own judgement and get used to your oven. But even if they’re slightly underdone they’ll still taste amazing. Enjoy!”
(Photo by Gary Donald Corbett)
- 300g dark chocolate
- 200g butter
- 1/4 tsp flaked salt
- 150g dark sugar
- 150g white sugar
- 4 eggs
- 1 tbsp vanilla extract
- 175g Self raising flour
- 130g almond or hazelnut meal
- 25g cocoa powder
- 150g chopped dried figs
- Pre-heat the oven to 170 degrees C.
- In a medium saucepan on medium heat melt the chocolate and butter, stirring regularly. Once melted stir through the salt. Leave to cool slightly.
- Mix together the sugars with the eggs and vanilla until combined.
- Add the flour, almond/hazelnut meal and cocoa and mix until combined.
- Pour in the chocolate mixture and figs and stir to combine.
- Spray a 20cm square baking dish with baking spray and line with baking paper.
- Transfer the brownie mixture to the pan and bake for 40-50 or until the brownie stops wobbling in the pan and a seeker comes out with a few crumbs on it.
- Allow to cool to room temperature or eat warm with ice-cream. Brownies also freeze really well, so make another batch to keep for later!