Fig Brownies with Sour Beer Caramel

Fig Brownies with Sour Beer Caramel

Though fresh figs are delicious gems in their own right, there is much to be gained by baking with the dried form. We like to add them to fudgy brownies to impart an intense, caramel-like sweetness. Here, crystallized ginger and our Sour Beer Caramel add complementary spicy and tangy counter notes.

Fig Brownies with Sour Beer Caramel
Makes 9
  • 1½ cups (262.5 grams) chopped and stemmed dried figs
  • ¼ cup (43.8 grams) chopped and pitted Medjool dates
  • 1 tablespoon (23 grams) minced crystallized ginger
  • 4 cups (960 grams) boiling water
  • 6 ounces (175 grams) semisweet chocolate, chopped
  • ⅓ cup (75 grams) canola oil
  • 3 large eggs (150 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • ⅓ cup (42 grams) all-purpose flour
  • ¼ cup (21 grams) unsweetened cocoa powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • Sour Beer Caramel (recipe below)
  • Garnish: flaked sea salt
  1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch square baking pan.
  2. In a medium bowl, combine figs, dates, and ginger. Add 4 cups (960 grams) boiling water, and let stand until fruit is softened, about 5 minutes. Drain fruit mixture. Transfer to the work bowl of a food processor, and process until smooth, 2 to 3 minutes.
  3. In a small microwave-safe bowl, heat chocolate on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1½ minutes total). Add melted chocolate and oil to fruit mixture; process until well combined. Add eggs and vanilla; process just until combined.
  4. In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Add flour mixture to chocolate mixture, and process just until combined. Pour batter into prepared pan, smoothing top with an offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool completely. Pour warm Sour Beer Caramel over brownies. Sprinkle with sea salt, if desired. Let stand until caramel is set. Cut into 9 squares. Store in an airtight container at room temperature for up to 4 days.

Fig Brownies with Sour Beer Caramel
Makes about 2½ cups
  • 1½ cups (330 grams) firmly packed light brown sugar
  • ¾ cup (170 grams) unsalted butter
  • ¾ cup (180 grams) plus 1 tablespoon
  • (15 grams) sour beer*, divided
  • ½ cup (170 grams) light corn syrup
  • 1 teaspoon (4 grams) vanilla extract
  1. In a medium saucepan, cook brown sugar and butter over medium heat until butter is melted. Slowly add ¾ cup (180 grams) beer and corn syrup. Cook, stirring frequently, until a candy thermometer registers 240°F (115°C). (Be careful not to let mixture bubble over.) Remove from heat; stir in vanilla and remaining 1 tablespoon (15 grams) beer. Let cool for 10 minutes. Use immediately.
*We used Westbrook Brewing Gose.


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