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.
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)
- 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.
- 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 over a pan of boiling water and 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.