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Fig an sea salt brownies

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
Prep Time 15 minutes
Cook Time 35 minutes
Cool 10 minutes

Ingredients
  

  • ¾ cup all purpose flour
  • ½ cup cocoa powder
  • ½ tsp baking powder
  • 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.