Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Double Chocolate Fig and Walnut Brownies
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- Level: Easy
- Total: 1 hr 15 min (includes cooling and soaking times)
- Active: 30 min
- Yield: 16 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 308
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 5 g
- Cholesterol
- 44 mg
- Sodium
- 146 mg
Sweetened with dried figs and dates and filled with dark chocolate chips and crunchy walnuts for textural appeal, these brownies boast a homemade chocolate frosting topped with even more chocolate chips, for extra creamy, chocolatey goodness in every bite.
- Level: Easy
- Total: 1 hr 15 min (includes cooling and soaking times)
- Active: 30 min
- Yield: 16 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 308
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 5 g
- Cholesterol
- 44 mg
- Sodium
- 146 mg
Ingredients
Brownies:
Chocolate Frosting (Optional):
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Directions
- For the brownies: Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil, leaving a 2-inch overhang on 2 sides, and spray with cooking spray.
- Put the figs and dates in a medium bowl and cover with very hot water until softened, about 5 minutes. Drain and transfer to a food processor; process until very smooth.
- Microwave the chocolate chips in a small microwave-safe bowl in 30-second increments, stirring between each, until melted and smooth, 1 to 1 1/2 minutes.
- Whisk together the flour, cocoa, baking soda and salt in a small bowl.
- Add the melted chocolate and oil to the fig and date purée and pulse to combine. Add the vanilla and eggs and pulse to combine. Add the flour mixture; pulse until just combined. Add 1/2 cup of the walnuts and pulse until they are about pea-size.
- Transfer the brownie batter to the prepared pan and smooth the top. Coarsely chop the remaining 1/4 cup walnuts and press the pieces into the top of the batter. Bake until a toothpick inserted into the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a wire rack, then either cut into 16 squares, or make the frosting if desired.
- For the chocolate frosting (if making): Put the dates in a small bowl and cover with very hot water until softened, about 5 minutes. Drain and transfer to the food processor; process until very smooth.
- Microwave the chocolate chips in a small microwave-safe bowl in 30-second increments, stirring between each, until melted and smooth, 1 to 1 1/2 minutes. Add the melted chocolate, cream and cocoa to the dates and process until light and smooth.
- When the brownie is cool, spread the frosting on top and sprinkle with chocolate chips. Cut the brownie into 16 squares.
