Almond, fig and apple dark chocolate brownies
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.
Rich and dense dark chocolate almond brownies with apples, walnuts and figs. Quick and easy autumn chocolate cake.
Ingredients
- 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 teaspoon of baking powder
- 3 or more figs
- diced apples
- walnuts
- almonds
- Read the instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
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).
