Brownie Newtons

So, I was looking through my cabinets the other day and found a forgotten container of dried figs I had purchased about a month ago.  Now, I could go the obvious route and make a homemade fig jam or fig newton bar, but why be obvious?  And, since I was in a chocolate kind of mood, my creation became:

Brownie Newtons!

Chocolate and Fig?  Maybe it sounds a little strange, but make this recipe and you will find out very quickly strange can be delicious!

Brownie Newtons (adapted from "The Bon Appetit Cookbook" by Barbara Fairchild)


For the filling

• 1 1/2 cups finely chopped dried stemmed figs
• 1/4 cup water
• 3 tablespoons sugar
• 1 tablespoon lemon juice
• 1/8 teaspoon allspice
• pinch of salt

For the brownies

• 3 1/2 ounces unsweetened chocolate
• 1/4 cup unsalted butter
• 2/3 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 2 extra large eggs, room temperature
• 1 cup plus 6 tablespoons sugar
• 1/2 teaspoon vanilla extract

For the filling
Combine the figs, water, sugar, lemon juice, allspice, and salt in a heavy large saucepan.  Bring to a boil, stirring to dissolve sugar. Reduce the heat to low. Cover and simmer until the figs are tender and all the liquid is absorbed, stirring occasionally, about 8  minutes.  Remove from the heat and cool completely.


For the brownies
Line a 9x9x2 inch baking pan with aluminum foil. Butter foil and dust with flour.


Melt chocolate and butter in a heavy small saucepan over very low heat, stirring constantly.  Remove from heat and cool completely.


Preheat over to 325 degrees.  Sift flour and salt into a small bowl.  Whisk eggs, sugar, and vanilla in a large bowl to blend.  Whisk in melted chocolate.  Fold in flour mixture. Spread 1 1/4 cups of brownie batter in prepared pan.  Scatter the fig mixture over the top.  Spoon the rest of the brownie batter over the figs and gently smooth. (Batter may not cover all the figs).  Cover pan tightly with foil.


Bake the brownies for 15 minutes.  Remove the foil and bake until a tester inserted into the center comes out with some moist crumbs still attached, about 30 minutes longer.  Transfer to rack and cool 5 hours.