A seasonal twist on our favourite brownie. Not only is it filled with spices and fig but it also has a biscuit layer on the bottom. An ideal alternative to Christmas Pudding.

Perfect served as a dainty square with a spoon of creme fraiche.

Brownie recipes

Spiced Fig Brownie Slice

For the biscuit base:

  • 200g digestive biscuits
  • 100g butter
  • 50g chopped mixed nuts

For the brownie:

  • 200g dark chocolate, chopped
  • 150g butter
  • 2 eggs
  • 1 egg yolk
  • 50g caster sugar
  • 2 tsp mixed spice
  • 200g soft ready to eat figs, finely chopped
  • 100g white chocolate to decorate
  • Creme fraiche (to serve)
  1. First make the biscuit base. Put the digestive biscuits in a resealable plastic food bag and crush with a rolling pin until you have crumbs.
  2. 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.
  3. Put the butter and chocolate in a heatproof bowl over a pan of boiling water and gently heat until both the butter and chocolate have melted. Allow to cool for 5 minutes.
  4. 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.
  5. 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.
  6. 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.

Learn the art of chocolate with Will Torrent on our Chocolate Making Course.

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