These chocolate fig brownies are naturally sweet and rich. Speckled with chopped dried figs, drizzled with chocolate sauce and sprinkled with grated chocolate, a scoop of butterscotch ice-cream is all you need to complete the decadent dessert experience.
- 250 g soft dried figs
- 400 g dark chocolate (70 per cent cocoa)
- 3 eggs
- ⅔ cup (100 g) self-raising flour
- 3 cups (750 ml) butterscotch ice-cream
- 125 g unsalted butter
- ¾ cup (165 g) caster sugar
- ½ tsp fine sea salt
Remove and discard hard tops from figs; coarsely chop figs. Break chocolate into squares; cut butter into cubes.
Place 200 g chocolate, the butter and sugar in a large heatproof bowl over a large saucepan of simmering water (don’t allow bowl to touch the water); stir until melted. Cool. Reserve pan of water.
Whisk eggs into chocolate mixture until combined. Fold flour and salt through mixture until just combined; fold in figs until just combined. Pour mixture into cake pan.
Meanwhile, for chocolate sauce, return reserved pan of water to low-medium heat until simmering. Place 150 g of the remaining chocolate in a large heatproof bowl with 1 cup of the ice-cream; place bowl over pan of simmering water, then stir until melted and smooth. Remove bowl from pan. Finely grate remaining chocolate.
Cut brownie into nine squares; drizzle with chocolate sauce and sprinkle with grated chocolate. Serve with remaining ice-cream.
TIP Use vanilla bean or chocolate ice-cream instead of butterscotch ice-cream. Soft juicy figs are just dried figs that are not as hard as traditional dried figs. Serve brownies topped with roasted walnuts, almonds, or hazelnuts.