I spotted this recipe at Taste of Beirut and wanted to make them right away because I had just made this Fig & Balsamic Jam. These brownies were good; mine turned out more cakey, but with a delicious flavor. (The blog owner responded with some advice about that, see note, below, in recipe.) I used dark cocoa powder so these were intensely chocolate, which went well with the sophisticated flavor of fig. My kids loved these; I didn't tell them they were fig jam brownies until after they were all gone, just in case, but they seemed to take it in stride, and said "cool!" (Most of them love fresh figs).
Fig Jam Browniesadapted from Taste of Beirut
2 large eggs
3/4 cup brown sugar
3 tablespoons fig jam
6 ounces unsalted butter
6 tablespoons cocoa powder
3/4 cup all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon salt
1. Beat the eggs with the sugar in a mixing bowl till thick, pale-colored and the mixture forms a ribbon. Meanwhile, gently melt the butter over the stove (or in the microwave); mix in the cocoa till combined. Cool a bit then add to the egg mixture along with the jam.. Add the flour mixed with the baking powder and salt. (If you want fudgy brownies, decrease the flour by 1/4 cup.)
2. Pour into a brownie pan lined with baking paper and bake in a preheated 350F oven for about 20 minutes. Cool and serve.
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