Recipe courtesy of Jeff Ontiveros
Fig and Walnut Brownie with Strawberry Pop Rock Caramel and Goat Cheese Icing
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 45 min
- Yield: about 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 215
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 44 mg
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 45 min
- Yield: about 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 215
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 44 mg
Ingredients
Fig and Walnut Brownie:
Strawberry Pop Rock Caramel:
Goat Cheese Icing:
Directions
- For the brownie: Preheat the oven to 375 degrees F. Add the butter to the cocoa powder and granulated sugar and mix until combined. Slowly add the egg. Add the flour and cinnamon and mix until a uniform consistency is achieved. Place the fig pieces and walnuts in the bottom of a silicone mold. Place the mixture on top of the figs and walnuts, filling up the cavity two-thirds of the way. Bake until the brownie is set, about 30 minutes.
- For the caramel: Place the sugar, corn syrup and 2 ounces water in a large pot over high heat. Do not stir. Once a golden color is achieved, whisk in the heavy cream. Stir in butter. Cool. Once cooled, stir in strawberry candy. Scoop into spheres and reserve until assembly.
- For the goat cheese icing: Put the butter and powdered sugar in a mixing bowl with a paddle attachment and mix until a uniform consistency is achieved. Add the goat cheese and cream cheese and mix until smooth.
- To assemble: Place a caramel sphere on top of a brownie. Put the goat cheese icing into a piping bag with a star tip. Pipe the goat cheese icing on top of the brownie, completely covering the caramel.
