Fresh Fig & Espresso Sea Salt Fudgy Brownies
A twist on a standard dessert, this recipe is sure to make it top the top of your favorites list! A fudgy, gooey, rich-but-not-too-rich, fig-enhanced chocolate brownie... what's not to love!? Slightly under cook for a lava cake like center.Pair with Dirt Candy late harvest zinfandel port.~ SAM ZinPunk
Ingredients
- ¾ cup all purpose flour
- ½ cup cocoa powder
- ½ tsp baking powder
- 1¼ cup granulated sugar
- ½ cup unsalted butter melted cool to room temperature
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- ½ cup chopped bittersweet chocolate
- 12 ounces fresh figs sliced into ¼-inch rounds
- C&T Espresso Sea Salt for sprinkling on top
Instructions
- Preheat the oven to 350°F. Grease 8-inch square pan and line bottom with parchment paper.
- Sift together the flour, cocoa powder, baking powder, and salt together in medium bowl.
- In separate bowl mix sugar & butter, followed by eggs and vanilla, on medium high for 2 minutes.
- Fold in flour mixture, followed by chopped chocolate. Careful not to over stir.
- Pour batter into the prepared pan. Smooth top and sprinkle C&T Espresso Sea Salt.
- Arrange the sliced figs on top in a decorative pattern.
- Bake until the brownie is just about set, but still wiggly in the center, 30 to 35 minutes.
- Let brownie sit for 10 minutes in pan before transferring to cooling rack.
- Carefully slice brownie to desired size. Center will remain soft like lava cake.
- Serve warm with vanilla gelato.
Notes
Store in air-tight container for up to 5 days at room temperature.
