February 02, 2022
"Recipe source: Bon Appetit (Feb 1990)"
- Serving Size: 1 (55.9 g)
- Calories 165.8
- Total Fat - 9.3 g
- Saturated Fat - 2 g
- Cholesterol - 80.4 mg
- Sodium - 53.8 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 0.8 g
- Sugars - 13.1 g
- Protein - 5.4 g
- Calcium - 18.6 mg
- Iron - 0.9 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Preheat oven to 325 degrees F.
Butter or spray with nonstick spray a 9 inch baking dish (it needs to have 2 inch high sides). Fold and 18 x 12 inch piece of foil in half crosswise. Line pan with the foil, allowing it to extend over 2 sides of baking dish. Butter the foil. Dust and and foil with flour.
In a saucepan over medium heat combine the first 6 ingredients (figs - salt) and bring to a boil. Reduce heat to low; cover and simmer for 5-10 minutes or until liquid is absorbed -- stirring occasionally.
In a saucepan over low heat melt the chocolate, stirring constantly. Cool completely.
In a bowl sift the flour and 1/4 teaspoon salt.
In another bowl whisk together the eggs, 1 cup plus 6 tablespoons sugar and the vanilla. Whisk in the chocolate. Fold in the dry ingredients. Spread 1 1/4 cups batter in the prepared pan and then scatter the figs over the batter. Spoon remaining batter over the figs, spreading gently (it is okay if all the figs are not covered as the batter will spread). Cover with foil.
Bake 15 minutes. Remove foil and bake for 30 minutes or until toothpick inserted in the center comes out clean. Transfer to rack and let cool for 5 hours.
Lift brownies from pan using foil sides as an aid. Fold down the foil sides. Cut into squares.
***can be prepared 1 day ahead. Store in an airtight container.
Tips & Variations
No special items needed.