As September nears its close and it feels as though Autumn proper has arrived, there are all manner of seasonal delights ahead to look forward to. Figs are in season at the moment; I love them roasted with a little honey, flaked almonds and butter to top porridge but they’re delicious to bake with too. These chocolate and fig brownies combine in-season fruit with a moreish chocolate brownie, served with a subtly spiced crème fraîche. To make them, you will need:
225g good quality dark chocolate (I only had milk, they were lighter and less intensely chocolatey)
1 tsp vanilla extract
3 medium eggs
200g caster sugar
175g plain flour
2 figs, cut into slim wedges (I used dried but I’m desperate to make them with the fresh fruit too!)
Icing sugar and cocoa, to dust (optional)
For the spiced crème fraîche:
200ml crème fraîche
¼ tsp ground cinnamon
Preheat the oven to Gas 3 1/2, 170C, Fan 150C. Grease and line a 23cm (9inch) square cake tin. Melt the chocolate and butter in a bowl set over a pan of simmering water.
Take the pan off the heat and add the vanilla essence and caster sugar and mix well. Beat the eggs into the mixture along with the plain flour.
Pour into the prepared tin then scatter the slim fig wedges over the top, gently pressing them into the mixture, allowing some tips to poke out of the top of the mixture. Bake in the preheated oven for 25 minutes until the top has set and there’s still a teeny wobble in the middle.
Allow to cool in the tin, before cutting into 16 squares. Carefully remove from the tin and sprinkle with a mixture of cocoa and icing sugar to serve, if you want. Mix the crème fraîche with the spices and serve with the brownie squares.
Recipe adapted from Tesco Real Food.