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Desserts
Fig, walnut and sea salt brownies
A good brownie comes out of the oven looking underdone. Twenty-five minutes and no more: the centre sets as it cools, and if you wait for it to feel firm you have made a chocolate cake. Inside, Minnelea Extra White Fig Jam rippled through in amber veins, walnuts broken by hand and a few flakes of salt that do not make it salty — they bring the fig forward.
Method
- Heat the oven to 175°C (350°F), conventional (non-fan) oven, and line a 20 cm square tin with baking parchment, leaving two flaps hanging over the sides: you will need them to lift the brownie out.
- Melt the dark chocolate with the butter in a bowl set over simmering water, stirring until you have a glossy cream. Take it off the heat and let it cool to lukewarm: if it is hot it will cook the eggs.
- Stir the soft light brown sugar into the lukewarm chocolate, then add the eggs one at a time, incorporating each one fully before adding the next.
- Sift in the flour, the cocoa and 1 g of the flaky sea salt, crushed, fold them in with a spatula and stop as soon as the dry flour has disappeared. Fold in three quarters of the broken walnuts.
- Pour the batter into the tin and level it. Spoon the Minnelea Extra White Fig Jam over the surface in spaced dollops, then draw a skewer through it in four S-shaped passes: you want amber veins visible in the cut, not a uniform batter.
- Finish with the remaining walnuts and the salt flakes, scattered in sparse pinches. The salt is not there to make it salty: it is there to bring the fig forward and cut the richness of the dark chocolate.
- Bake for 25 minutes, not one more. The surface should be matt and just cracked, the centre still soft when you press it with a finger. A brownie baked to the point looks underdone when it comes out of the oven.
- Let it cool completely in the tin, at least two hours, then lift the block out by the parchment and cut 12 squares with a straight-bladed knife, wiping it between cuts. Warm, the brownie crumbles.
Minnelea products for this recipe
The preserves used in this recipe.
• Twenty-five minutes and out. As it leaves the oven the surface is matt and just cracked and the centre gives under a finger: that is the right point. The brownie carries on cooking in the hot tin.
• Break the walnuts by hand, do not chop them: you want pieces you can feel between your teeth, not a dust that disappears into the batter.
• Four passes of the skewer for the ripple, then stop. On the fifth the jam blends into the chocolate and the veins vanish.
• Cut them cold, after at least two hours. Warm, they crumble.
• Storage: in an airtight container, 4 days; the second day is arguably better still. They freeze as individual squares for two months.
• Allergens: gluten, egg, milk and dairy, nuts (walnuts). Soya may be present in the chocolate. Made in a home kitchen: traces of other allergens are possible.
• Variations: with rice flour in place of the plain flour the texture is identical and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. With hazelnuts instead of walnuts the finish is sweeter and less tannic.
• FoodPairing — the three pairings assessed: walnut 9/10, sea salt 8/10, orange 7/10. Walnut won: its tannin is the only thing that holds 70% dark chocolate and the sweetness of fig together without either one taking over. Salt stays in the recipe as an accent, not as a pairing; orange peel works but pushes the brownie towards Christmas and narrows its use.
• Plating: two squares stacked on slate or dark wood, the cut side showing the amber vein, a broken walnut alongside. Low side light.
A Minnelea recipe built around our Extra White Fig Jam – Award-Winning Artisan, Preservative-Free: real fruit picked in Cilento, a short ingredient list, no added pectin.
• Break the walnuts by hand, do not chop them: you want pieces you can feel between your teeth, not a dust that disappears into the batter.
• Four passes of the skewer for the ripple, then stop. On the fifth the jam blends into the chocolate and the veins vanish.
• Cut them cold, after at least two hours. Warm, they crumble.
• Storage: in an airtight container, 4 days; the second day is arguably better still. They freeze as individual squares for two months.
• Allergens: gluten, egg, milk and dairy, nuts (walnuts). Soya may be present in the chocolate. Made in a home kitchen: traces of other allergens are possible.
• Variations: with rice flour in place of the plain flour the texture is identical and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. With hazelnuts instead of walnuts the finish is sweeter and less tannic.
• FoodPairing — the three pairings assessed: walnut 9/10, sea salt 8/10, orange 7/10. Walnut won: its tannin is the only thing that holds 70% dark chocolate and the sweetness of fig together without either one taking over. Salt stays in the recipe as an accent, not as a pairing; orange peel works but pushes the brownie towards Christmas and narrows its use.
• Plating: two squares stacked on slate or dark wood, the cut side showing the amber vein, a broken walnut alongside. Low side light.
A Minnelea recipe built around our Extra White Fig Jam – Award-Winning Artisan, Preservative-Free: real fruit picked in Cilento, a short ingredient list, no added pectin.