Recipe: Fig Mint Brownies

By Hannah Kaminsky, www.bittersweetblog.com
Hannah Kaminsky, www.bittersweetblog.com
Hannah Kaminsky, www.bittersweetblog.com
September 9, 2014 Updated: September 9, 2014

Chocolate is the taste du jour, so popular that no mere box of truffles could contain it. Brownies, thick, fudgy squares far more versatile than the classic little black dress, are easy to glam up for the occasion. Unintentionally adding a supposed aphrodisiac to the mix, a few dried black figs simply struck me as a perfect pairing to all cacao decadence, light and fruity with a bit of toothsome pull. Likewise, the inclusion of fresh mint seemed like the ideal way to brighten the whole treat, lest the density of these brownies overwhelm the palate.

No, it’s not a figment of your imagination, but they are indeed fig-mint brownies. 

Ingredients: 

  • 1 1/2 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1/4 Cup Dutch-Processed Cocoa Powder
  • 1/4 Cup Lightly Packed Fresh Mint Leaves, Finely Minced
  • 1/2 Teaspoon Instant Coffee Powder
  • 1/4 Teaspoon Baking Powder
  • 1 1/2 Cups Granulated Sugar
  • 1 1/4 Cups Dried Black Mission Figs, Chopped
  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 10 Ounces Bittersweet Chocolate, Finely Chopped
  • 2/3 Cup Canola Oil
  • 1/2 Cup Dark Brown Sugar, Firmly Packed
  • 1 Cup Vegan Sour Cream or Greek-Style Yogurt
  • 1 Teaspoons Vanilla Extract
  • 1/4 Teaspoon Peppermint Extract

Method: 

1. Preheat your oven to 325 degrees, and lightly grease a 9 x 13-inch baking dish.

2. In a large bowl, sift together the flour, salt, and cocoa. Toss in the minced fresh mint, instant coffee, baking powder, and granulated sugar, mixing together thoroughly. Add in the chopped figs and chocolate chips, and toss to coat in the dry mixture. This will help prevent them from sinking to the bottom of your brownies during baking.

3. Place the chopped chocolate and oil in a separate, microwave-safe bowl, and heat for about 60 seconds. Stir vigorously, and continue to heat at intervals of 30 seconds, stirring well each time, until the chocolate is completely melted and smooth. Mix in the brown sugar, sour cream or yogurt, and vanilla and peppermint extracts.

4. Let the chocolate cool for a few minutes so that it doesn’t melt your chips, and then pour that wet mixture into the dry. Stir just enough to bring the batter together into a thick, fudgy mass, and transfer it into your prepared pan. Press it out into one even layer. Scatter the quartered sandwich cookies over the top, and press them gently.

5. Bake for 45 – 50 minutes, until the top no longer looks glossy and is somewhat crackled, and the edges are firm. Do not be alarmed if it still seems extremely wet. Let cool fully and completely. Blot any excess oils off with paper towel if necessary before slicing. Share with many someones that you love!

Makes 16 – 24 Brownies

This article was originally published on www.bittersweetblog.com. Read the original here