Fig Brownie CakeRich and chocolatey, this dessert has a fruity twist. The figs and spices give it a holiday flair. Serve with a scoop of vanilla ice cream.
- 1 1/2 c dry figs, stemmed and finely chopped
- 1 egg
- 1/2 tsp vanilla extract
- 4 Tbsp margarine or butter
- 1/2 c white sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 c all purpose flour
- 1/4 c cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 c walnuts, chopped
- Place chopped figs and 2 cups of water in a small saucepan.
- Bring to a boil over medium heat and boil ten minutes.
- Cool, reserving 1/2 cup of cooking liquid.
- Preheat oven to 350 degrees F. and grease an 8-inch round cake pan.
- In a large bowl, cream margarine and sugar together; add eggs, vanilla and the reserved half-cup of fig cooking liquid.
- In medium bowl, blend sugar, cinnamon, nutmeg, flour, cocoa powder, baking soda and salt together.
- Add these dry ingredients to the wet ingredients and blend.
- Fold in the boiled figs.
- Spread evenly in the prepared pan.
- Bake for 35 minutes, or until an inch around the edges are set. (Center will be slightly softer than outside edges.)
- Cool in pan. The cake will fall a bit, as most brownie recipes do.
- Serve warm or cold with a scoop of vanilla ice cream.