A seasonal twist on our favourite brownie recipe, ideal for Autumn baking and the festive period. These moreish little bites are filled with figs, spices and orange with the addition of a biscuit layer on the bottom. A great bake for cold days and can even be served as a dessert over the festive season with a spoon of cream.
Top Tips for brownie making
Choose the right sized tin for your bake. Our favourite brownie tin is this square sided loose bottomed tin from Alan Silverwood. It’s straight sides mean that your brownies will have a professional edge. Grease the tin with a small amount of oil or softened butter and then line with baking parchment. Line the tin neatly, making sure the paper goes right up to the sides, but without creasing in the corners – any creases will be reflected in your end bake.
Ingredients & Preparation
Check your ingredients before you start baking. When you have creamed the butter and sugar you will want to add the remainder of the brownie ingredients relatively quickly, before the mixture loses air and volume. Before you start baking preheating your oven makes sure that once your brownies are ready they can go into a hot oven which is essential for a good result.
Set a timer
As life gets busier and busier we tend to bake whilst multitasking – whether it is washing up, hanging out the washing or answering e-mails. Setting a timer makes sure all your effort will not go to waste!
The Wobble Test
Brownies should come out of the oven still with a good wobble and they will continue cooking whilst they cool. Every recipe & brownie is slightly different and no recipe writer knows the depth of your tin or the hotness of your oven, so be prepared to test a few different timings for your brownie & check them at regular intervals.
Cool on a cooling rack
Once your brownies are baked, leave to cool in the tin for 10-14 minutes until cool enough to handle and then transfer to a cooling rack before slicing.
Spiced Fig Brownie Slice
This twist on a classic brownie is an ideal bake for the Christmas period
For the biscuit base:
- 200 g digestive biscuits
- 100 g butter
- 50 g chopped mixed nuts
For the brownie:
- 200 g dark chocolate chopped
- 150 g butter
- 2 eggs
- 1 egg yolk
- 50 g caster sugar
- 2 tsp mixed spice
- 200 g soft ready to eat figs finely chopped
- 100 g white chocolate to decorate
- Cream optional to serve
First make the biscuit base. Put the digestive biscuits in a resealable plastic food bag and crush with a rolling pin until you have fine crumbs.
Melt the butter in a medium sized pan then take off the heat and stir in the crushed biscuits and chopped nuts. Pres firmly into an 8 inch square tin and allow to chill in the fridge while you make the brownie topping.
Put the butter and chocolate in a heatproof bowl and either in the microwave or carefully on the hob, gently heat until both the butter and chocolate have melted. Allow to cool for 5 minutes.
In a second bowl whisk together the eggs and egg yolk with an electric whisk until pale then gently fold in the chocolate mix followed by the mixed spice and figs.
Spread the brownie mixture over the chilled biscuit base and bake at 180°c for 20 minutes. The brownie will have a slight wobble in the centre without being totally set.
Remove from the oven, allow to cool in the tin before chilling in the fridge until firm. When ready to serve drizzle with white chocolate and slice into squares.
Serving with cream can transform this brownie from a sweet snack to a decadent dessert. Try it out and let us know how you get on with it.