Fig, Cardamom and Orange Brownies
Fig, cardamom and orange brownies are deliciously moist and flavoursome.
Servings: 16 squares
Ingredients
- 140 g dried figs, chopped
- 140 g unsalted butter, chopped
- 3 eggs, room temperature
- 90 g wholemeal spelt flour substitute with plain flour if you don't have spelt flour
- 60 g cocoa powder
- 95 g brown sugar
- 1 orange, zest and juice
- 1 tsp natural vanilla extract
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/4 tsp flaked sea salt
- 2 tbsp pumpkin seeds substitute with sesame seeds
Instructions
- Preheat the oven to 160°C (140°C fan-forced). Grease a 20 cm square baking tin and line it with baking paper.
- Melt the butter in a small saucepan over medium heat. Stir in figs and 1 tbsp orange juice. Set aside to cool.
- Sift flour, baking powder, cocoa powder and cardamom into a large mixing bowl. Add the salt, orange zest and brown sugar and stir to combine.
- Whisk the egg and vanilla together in a small bowl, then add the date mixture.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the mixture into the prepared tin. Sprinkle the pumpkin seeds on top. Bake for about 20 minutes until an inserted skewer comes out clean.
- Allow to cool on a wire rack, cut into squares and store in an airtight container.
Notes
The brownies will keep for three days. They are suitable to freeze.