Name: Dark chocolate, fig and muscat brownies
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 250 finely chopped dried figs; 1/2 cup (125ml) muscat wine; 600 gram good-quality dark chocolate, chopped coarsely; 375 gram unsalted butter, chopped coarsely; 2 cup (440g) caster sugar; 6 eggs, beaten lightly; 2 teaspoon vanilla extract; 3 cup (450g) plain flour; 3/4 cup (110g) self-raising flour; 375 gram good quality dark chocolate, extra, chopped coarsely; cocoa powder, to dust

Ingredients

250 finely chopped dried figs

1/2 cup (125ml) muscat wine

600 gram good-quality dark chocolate, chopped coarsely

375 gram unsalted butter, chopped coarsely

2 cup (440g) caster sugar

6 eggs, beaten lightly

2 teaspoon vanilla extract

3 cup (450g) plain flour

3/4 cup (110g) self-raising flour

375 gram good quality dark chocolate, extra, chopped coarsely

cocoa powder, to dust

Method

1.Combine figs and muscat in a medium microwave-safe bowl. Cook on high for 1 1/2 minutes or until warmed through. Cool.

2.Preheat oven to 180°C/160°C fan-forced. Grease a 30cm x 40cm shallow cake pan. Line the base and sides with baking paper, extending the paper 3cm over the sides.

3.Stir the chocolate and butter in a large saucepan over low heat until melted and smooth. Cool for 10 minutes. Stir in sugar and eggs, then sifted flours, extra chocolate and fig mixture. Spread into prepared pan.

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Ingredients

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