Makes 9
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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
Preheat oven to 180 C. Lightly grease a 20 cm square cake pan with butter; line base with baking paper.

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.

Bake for 25 mins or until a wooden skewer inserted in the centre comes out with moist crumbs attached. Leave in pan for 5 mins.

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.

Photo: bauersyndication.com.au


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