I’ve been on a chocolate kick lately – this is the third batch of brownies I’ve made in a week. Luckily, I don’t have to feel guilty about Caitlin Weeks and Diane Sanfilippo’s Fig Brownie Recipe from their book Mediterranean Paleo Cooking. I came across this recipe as a Guest Post on Against All Grain. I followed all of their instructions and ingredients below – except I added in a half a cup of dried crannberries because I didn’t want to waste them!
You can thank Caitlin and Diane for this awesome recipe – and enjoy my photos below 🙂
Guest Post: Fig Brownies
PREP TIME: 10 mins
COOK TIME: 30 mins TOTAL TIME: 40 mins
- 3/4 cup unsalted butter, ghee, or coconut oil, melted, plus more for greasing the dish
- 1 teaspoon vanilla extract (gluten- free)
- 3 large eggs, beaten
- 1 cup honey
- 1 teaspoon lemon juice
- 2 1/2 cups blanched almond flour
- 1 1/2 cups cocoa powder
- 1 teaspoon baking soda
- 1 cup chopped dried figs
- Preheat the oven to 350°F. Grease a 9-inch-square glass or ceramic baking dish.
- In a medium bowl, whisk together the melted fat, vanilla, eggs, honey, and lemon juice until well combined.
- In a small bowl, mix the almond flour, cocoa, and baking soda. Add the dry mixture to the wet and stir until well combined. Stir in the figs and pour the mixture into the prepared baking dish.
- Bake for 30 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and cool in the baking dish for 30 minutes. Cut into squares before serving.