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Fig Brownies

Fig Brownies By Camilla Ferraro, The Alimental Sage Makes 8-10 generous brownies. WHAT YOU NEED 1/3 cup oat flour 200 g of good quality dark chocolate, roughly chopped 100 g unsal...

Fig Brownies

Fig Brownies
By Camilla Ferraro, The Alimental Sage

Makes 8-10 generous brownies.

WHAT YOU NEED

  • 1/3 cup oat flour
  • 200 g of good quality dark chocolate, roughly chopped
  • 100 g unsalted butter
  • 2 large eggs
  • 3/4 cup coconut or rapadura sugar
  • 1 tsp vanilla bean powder (or extract)
  • 1 medium lemon, finely grated rind
  • Pinch salt
  • 3-4 large fresh figs

 

OPTIONAL

  • 1 cup chopped fruit/nuts (a mix of hazelnuts or pecans and/or sour cherries or cranberries works well)
  • Finely chopped chocolate for the top (I used Liefje Hazelnut Crunch chocolate)

 

WHAT TO DO

1.Heat oven to 180 degrees celcius.
2. Grease and line a small slice tin (approx. 10 x 20 cm or smaller) with baking paper
3. In a medium-large saucepan, gently melt butter before adding in chopped dark chocolate and stirring until smooth and glossy.
4. Remove from heat, and gently stir in vanilla and sugar before beating in eggs one at a time.
5. Fold through the flour, salt and then mix vigorously for at least 1 minute until you have a shiny batter that pulls away from the sides of the pan (don't worry if the batter appears as if it is splitting a little). Stir in the added nuts/dried fruits if desired.
6. Pour mixture into prepared tin and smooth over. Top brownie with slices of fresh fig and extra premium quality chopped dark chocolate.
7. Bake in the oven for around 25 minutes until the exterior appears cooked and the interior almost done (if you like a gooey brownie you certainly want to avoid overbaking!)
8. Allow brownie to completely cool before lifting out and slicing.

These brownies do keep for a couple of days BUT I promise you they ain’t going to last that long, and if they do then I’m 99% sure there’s something wrong with you (or them)?!

Adapted from much loved Sprouted Kitchen recipe.

 

NOTES

The smaller your pan, the thicker your brownies will be as the mixture will not really rise much.

I didn’t add in any fruit/nuts this time around and the recipe worked fine but you might find your brownies (like mine) are a little flatter (depending on tin size).

Oat flour can be made by simply blending rolled oats until fine.