Fudgy Fig Brownies
A puree of fresh figs is the secret to these moist, fudgy brownies. Except for the tell-tale (and pleasing) crunch of the small seeds, you’d be hard pressed to know they were in there. To make the fig puree, remove the stems from about 8 medium (140 grams) fresh, ripe, dark figs such as Mission variety. Put them into a small bowl and mash well with a fork, or use an immersion blender to puree.
Recipe type: brownies and bars
Makes: 9 large or 12 smaller brownies
What You'll Need
  • 4 tablespoons (1/2 stick | 56 grams) unsalted butter
  • ⅓ cup (66 grams) granulated sugar
  • ⅓ cup (50 grams) light brown sugar
  • ½ cup (46 grams) natural (not Dutched) unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon instant espresso powder (optional)
  • ¼ teaspoon baking soda
  • ½ cup (135 grams) fig puree (see headnote)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • ½ cup (66 grams) whole wheat flour
  • ½ cup (90 grams) dark chocolate chips or chunks
What To Do
  1. Preheat the oven to 325F with a rack in the center. Line an 8-inch square baking pan with parchment paper running in two directions, going a bit beyond the top of the pan to form a sling for easy removal. Lightly coat the parchment with butter, oil, or pan spray.
  2. Melt the butter in a medium saucepan over medium heat. Stir in the granulated and brown sugars and stir over low heat for 1 minute to partially melt the sugar.
  3. Remove the saucepan from the heat and stir in the cocoa, salt, espresso powder if using, and the soda. Stir in the fig puree and vanilla until well mixed.
  4. Add the eggs one at a time, whisking each in well. Scrape down the sides of the pan with a spatula, then fold in the flour and about two-thirds of the chips (60 grams) in a few swift strokes until only a few streaks of flour remain.
  5. Spread the batter evenly into the prepared pan. Scatter the remaining chips over the top.
  6. Bake until the top feels nearly firm when you press it lightly near the center, about 30 minutes, rotating the pan halfway through baking. A toothpick tested near the center should emerge with just a few moist bits stuck to it. (If you get melted chocolate you may have tested a chip; try again.)
  7. Place the pan on a wire rack to cool completely, then refrigerate in the pan for at least 30 minutes before cutting.
  8. To cut, remove the brownie from the pan using the parchment sling. Cut with a sharp knife in thirds in each direction for 9 large brownies, or into quarters in each direction for 16 smaller brownies, dipping the knife into hot water and shaking or wiping it dry between cuts.
  9. Refrigerate leftover brownies in an airtight container, layering parchment paper between them, for up to 4 days.
Recipe by Jennie Schacht {fork & swoon} at http://www.jennieschacht.com/2013/09/fudgy-brownies-benefits/