Wednesday, December 20, 2006

Fudgy Figgy Brownies

I thought this was an interesting recipe, the addition of figs to a brownie recipe looked intriguing. I don't eat figs in their natural form, probably most people know them in bar format. They turned out quite good, tasty, a little chewier than normal brownies. I did use a 9" square pan, and they were thinner than they should have been. I also used semi-sweet chocolate, from Belgium, rather than the unsweetened chocolate that it originally called for. The dried figs I used are naturally dried Kalamata figs from Greece.

Fudgy Figgy Brownies
From a recipe from Robin Hood Flour
1 cup chocolate chips, divided in half
2 oz semi-sweet chocolate, coarsely chopped
1/2 cup butter
3/4 cup sugar
2 eggs
2 tsp vanilla
2/3 cup all-purpose flour
pinch salt
1 cup figs, stemmed and coarsely chopped

Preheat oven to 350F/180C. Grease 8" square cake pan.

Melt half of chocolate chips, the chocolate and butter in a large saucepan. Cool slightly.

Mix in sugar. Whisk in eggs one at a time, then vanilla. Stir in flour, salt, figs and remaining portion of chocolate chips. Spread into prepared pan.

Bake for 25-30 minutes, until toothpick in centre comes out with just a few crumbs. Cool in pan on rack.

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