With the last figs of the season I decided to prepare my almond, fig and apple dark chocolate brownies. It is super simple and easy cake to prepare and it makes you begin the autumn season with a good spirit. It is a very dark and flavourful cake but the addition of pieces of fruit match perfectly with their slightly tart flavor against the strong chocolate flavor. In this version of brownie I decided to add just a little bit of baking powder to make it less compact and heavy as it contains ground almonds in the batter. The pieces of walnuts and almonds on the surface add a fantastic crunchy note. This is a cake to enjoy with a cup of tea or latte for cool autumn evenings.
Almond, fig and apple dark chocolate brownies
- 240 g dark chocolate
- 100 g butter
- 3 eggs
- 150 g white sugar
- 70 g almonds
- 50 g all-purpose flour
- 2 tsp vanilla extract (optional)
- 1 tsp of baking powder
- 3 or more figs
- diced apples
Instructions almond, fig and apple dark chocolate brownies
- Melt chopped chocolate with the butter over a water bath. Remove the bowl from the water, dry its surface and set aside for at least 5 minutes to cool down the liquid.
- Add sugar, stir, let it rest for another minute to give the sugar time to melt and stir again.
- Now add eggs (preferably at room temperature) and vanilla extract. Stir well to mix everything together.
- Take your almonds and blend them in a blender equipped with blades until you get a mixture similar to sand. For this recipe there is no need to peel the almonds. Now add them to the chocolate mix together with 50 g of sifted flour together with baking powder. Stir again.
- Pour the mixture onto a 20 x 30 cm rectangular pan covered with baking paper. Decorate everything with the pieces of figs, peeled and diced apple, some chopped almonds and walnut kernels.
- Bake in a preheated static oven at 165 – 170 ° C for about 30 minutes. I remind you that the brownies cake is quite compact. It can feel thick, sticky, or even crumble in pieces but it can’t be raw in the middle.
- Once the cake is ready, let it cool completely and serve directly from the pan cut into rectangles or squares.
Store at room temperature covered with a cotton cloth or in a semi-closed container.
lot of love. B.
p.s. If you love autumn cakes, check out my Apple and chocolate pound cake (photo below).