Dark chocolate, fig and muscat brownies

Best served in small squares, these dark chocolate, fig and muscat brownies are rich, fruity and spiked with heady muscat.

  • 35 mins cooking
  • Serves 10, Makes 10
  • Print


Dark chocolate, fig and muscat brownies
  • 250 finely chopped dried figs
  • 1/2 cup (125ml) muscat wine
  • 600 gram good-quality dark chocolate, chopped coarsely
  • 375 gram unsalted butter, chopped coarsely
  • 2 cup (440g) caster sugar
  • 6 eggs, beaten lightly
  • 2 teaspoon vanilla extract
  • 3 cup (450g) plain flour
  • 3/4 cup (110g) self-raising flour
  • 375 gram good quality dark chocolate, extra, chopped coarsely
  • cocoa powder, to dust


Dark chocolate, fig and muscat brownies
  • 1
    Combine figs and muscat in a medium microwave-safe bowl. Cook on high for 1 1/2 minutes or until warmed through. Cool.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Grease a 30cm x 40cm shallow cake pan. Line the base and sides with baking paper, extending the paper 3cm over the sides.
  • 3
    Stir the chocolate and butter in a large saucepan over low heat until melted and smooth. Cool for 10 minutes. Stir in sugar and eggs, then sifted flours, extra chocolate and fig mixture. Spread into prepared pan.

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