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Dark chocolate, fig and muscat brownies

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Dark chocolate, fig and muscat brownies
INGREDIENTS

250g finely chopped dried figs
½ cup (125ml) muscat
600g good-quality dark chocolate, chopped coarsely
375g unsalted butter,
chopped coarsely
2 cups (440g) caster sugar
6 eggs, beaten lightly
2 teaspoons vanilla extract
3 cups (450g) plain flour
¾ cup (110g) self-raising flour
375g good quality dark chocolate,
extra, chopped coarsely
Cocoa powder, to dust
METHOD

Combine figs and muscat in a medium microwave safe bowl. Cook on high for 1½ minutes or until warmed through. Cool.

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.

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.

Bake for 35 minutes. Cool in pan. Dust with cocoa powder and cut into portions.

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