Spicy California Fig Dark Chocolate Brownies

Servings: 16

Prep Time
Cook Time
Total Time
Source
Richard Charpentier

Ingredients

  • 297 grams granulated sugar
  • 96 grams all-purpose flour
  • 50 grams alkalized (Dutch-processed) cocoa powder
  • 5 grams salt
  • 2 grams ground cinnamon
  • 1 gram ground black pepper
  • 1 gram ground cayenne pepper
  • 1 gram ground ginger
  • 99 grams California Dried Figs, diced
  • 50 grams chopped walnuts (optional)
  • 2 large eggs
  • 66 grams vegetable oil
  • 15 grams water

Directions

  1. Preheat your oven to 350°F (177°C). Lightly grease or spray the bottom of an 8-by-8-inch pan with nonstick cooking spray.

  2. Blend together sugar, flour, cocoa powder, salt, cinnamon, black pepper, cayenne pepper, and ginger in a large bowl. Stir in the diced figs and optional walnuts.

  3. Whisk together the eggs, vegetable oil, and water in a separate bowl.

  4. Blend the liquid mixture into the dry mixture until just combined. Mix about 50 strokes by hand or on low speed for 1 minute.

  5. Spread the batter evenly into the prepared pan.

  6. Bake for 27 to 32 minutes until a tester inserted near the center comes out with fudgy crumbs or until the internal temperature reaches 200°F (93°C).

  7. Allow the brownies to cool completely in the pan before cutting them into squares.

Note

  • Store brownies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.