Fig–Dark Chocolate Brownies
Ingredients
Directions
Ingredients
368 g
(13 oz) dark chocolate, 60% to 70%
114 g
(1 stick) unsalted butter
1 tsp
vanilla extract
44 g
(1⁄2 cup) Dutch process cocoa powder
8 g
(1 tbsp) all-purpose flour
1 tsp
kosher salt
4
large eggs
146 g
( 2/3 cup) dark brown sugar, packed
100 g
(1⁄2 cup) granulated sugar
110 g
(1⁄2 cup) active sourdough starter
240 ml
(1 cup) fig jam
Flaky sea salt, to garnish
Fig–Dark Chocolate Brownies
Fig and chocolate are another forever favorite combination of mine. When I was promoted to my first pastry chef position, a chocolate and fig tart was one of the first desserts I added to the menu, and to this day, it’s one of the dishes I’m most proud of. There’s something about the musky honey sweetness of the figs that brings out the fruity undertones of dark chocolate, and I always love it paired with sourdough. These brownies are rich, deep and fudgy . . . just how I like them.
9-12 brownies
- Heat the oven to 325°F (165°C) with a rack in the center. Spray a 9 x 9-inch (23 x 23-cm) square pan with a neutral nonstick cooking spray, and line with a rectangle of parchment paper, leaving a 2-inch (5-cm) overhang on two opposite sides. Set aside.
- Place the chocolate, butter and vanilla in a heatproof mixing bowl. Set the bowl on top of a small pot with about 2 inches (5 cm) of simmering water, making sure the bottom of the bowl does not touch the water. Stir to melt together, about 3 minutes. Remove from the heat and set aside.
- In a mixing bowl, combine the cocoa powder, flour and salt. Whisk to fully combine and break up any lumps. Set aside.
- In another mixing bowl, with hand beaters or a whisk, beat the eggs and both sugars until light and doubled in volume. Add the sourdough starter and mix to fully combine. Then add the chocolate mixture, and whisk or beat in until thick and uniform.
- Add the dry ingredients to the chocolate mixture, switch to a spatula and fold together until no dry patches remain. Transfer the batter to the prepared pan, spreading it out into an even layer with the spatula.
- Dot the top of the brownies all over with the jam and then swirl it through the batter by running a toothpick or the tip of a paring knife through the dots in any pattern you desire. Bake the brownies until set, 35 to 40 minutes. Remove from the oven, sprinkle with flaky sea salt, and allow them to cool in the pan for at least 1 hour. Use the overhanging parchment paper to lift them out of the pan and slice into squares.