Chocolate Fig Brownies Recipe

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Chocolate Fig Brownies
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Ingredients
10
Count
Nutrition
1046
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. 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.).
  2. 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).
  3. Beat eggs, sugar and vanilla together until thick and creamy, then add 175g of the fig puree and then the chocolate/butter mixture.
  4. Sift together flour and baking powder (add a pinch of salt if desired) into the bowl and combine.
  5. If adding nuts, roast under grill or in a hot pan, chop and add.
  6. 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.
  7. 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.
  8. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1046.39 Kcal (4381 kJ)
Calories from fat 438.39 Kcal
% Daily Value*
Total Fat 48.71g 75%
Cholesterol 181.34mg 60%
Sodium 960.64mg 40%
Potassium 818.69mg 17%
Total Carbs 148.85g 50%
Sugars 99.9g 400%
Dietary Fiber 8.55g 34%
Protein 15.38g 31%
Vitamin C 1.3mg 2%
Vitamin A 0.2mg 7%
Iron 6.3mg 35%
Calcium 318.1mg 32%
Amount Per 100 g
Calories 393.62 Kcal (1648 kJ)
Calories from fat 164.91 Kcal
% Daily Value*
Total Fat 18.32g 75%
Cholesterol 68.21mg 60%
Sodium 361.36mg 40%
Potassium 307.96mg 17%
Total Carbs 55.99g 50%
Sugars 37.58g 400%
Dietary Fiber 3.22g 34%
Protein 5.79g 31%
Vitamin C 0.5mg 2%
Vitamin A 0.1mg 7%
Iron 2.4mg 35%
Calcium 119.7mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.2
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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