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
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Fig and Walnut Brownie:

2 ounces butter, melted

.6 ounces cocoa powder

3.7 ounces granulated sugar

1 egg

1.25 ounces all-purpose flour

1/2 teaspoon ground cinnamon

2 ounces dried figs, diced

2 ounces walnuts, toasted

Strawberry Pop Rock Caramel:

4 ounces granulated sugar

1 ounce corn syrup

2.5 ounces heavy cream

.5 ounces butter

4 packages strawberry popping candy, such as Pop Rocks

Goat Cheese Icing:

2 ounces butter, softened

1 ounce powdered sugar, sifted

2.75 ounces goat cheese (chevre)

1.5 ounces cream cheese


  1. 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.
  2. 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.
  3. 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.
  4. 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.