Fig and Walnut Brownies

Votes: 1

Instead of sweetener, dried fruit is used here—dried figs and dates. These chocolate brownies are very filling and contain 5 grams of fiber. Simply delicious!

Time: 1 hour.
Complexity: easily
Quantity: 16 cakes

Nutritional value per serving:

Calories 220, total fat 14 G., saturated fats G., proteins 5 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.

Reduce your sugar intake by adding dried fruits and nuts to your snacks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup vegetable oil, plus more for greasing the pan
1.5 cups dried figs, chopped
5 chopped pitted dates
200 g unsweetened chocolate, chopped
1/3 cup premium flour
1/4 cup cocoa powder
1/2 tsp fine salt
1/2 teaspoon baking soda
3 large eggs
2 tsp vanilla extract
3/4 cup walnuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: semi-sweet chocolate, premium flour, eggs, vanilla extract, figs, dates, walnuts, cocoa

Cooking the dish according to the recipe:

Preheat oven to 180°C. Grease a 20 x 20 cm baking dish.

Place the figs and dates in a medium bowl and cover with very hot water. Let sit for about 5 minutes to soften. Drain and transfer the fruit to a food processor. Puree until smooth.
Place the chocolate in a small microwave-safe container and microwave it several times until it reaches a smooth consistency: place it for 30 seconds, then stir.

In a small bowl, combine flour, cocoa, salt, and baking soda.

Add the melted chocolate and butter to the fruit puree and mix thoroughly. Add the eggs and vanilla and mix again. Add the flour mixture and mix thoroughly. Then add 1/2 cup of walnuts and mix until the nuts are finely chopped and the size of peas.
Transfer the batter to the prepared pan and smooth the top. Break the remaining walnuts (1/4 cup) into pieces and press them into the batter.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out moist and a little batter comes out. Cool completely on a wire rack in the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Recipe cakes with whole grain flour.