These fudgey brownies bring together some of my favourite ingredients (figs, walnuts, honey, chocolate). They also have parsnips in. I am not the parsnip’s biggest fan. When they’re a component of a roast dinner, I tend to plump for ‘just one, please’. I don’t know what to make of them. They’re sweet but (usually) covered in gravy, they have a strange texture. But, good news! They work brilliantly in brownies. Give it a go.
Ingredients (makes 16 brownies)
- 130g good quality dark chocolate – broken into pieces
- 150g butter
- 200g runny honey
- 2 eggs
- 1 tsp vanilla extract
- 180g parsnips – finely grated
- 50g ground almonds
- 100g wholewheat flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Twist of salt
- 50g walnut halves – broken
- The flesh of 4 figs – chopped (or squelched) into pieces
- Preheat the oven to 180°C/350°F/gas mark 4 and grease and line a 24×24cm cake tin.
- Melt the chocolate in a glass bowl over a pan of water on the hob. To avoid the horror that is burnt chocolate, make sure the base of the bowl doesn’t touch the boiling water. When melted, set aside to cool.
- Sieve the flours, baking powder and bicarb, salt and cocoa powder into a bowl and mix. Add the broken walnuts and finely-grated parsnip. Combine.
- In a separate bigger bowl, cream the butter and honey with a hand-mixer until fully combined together. Add the eggs one at a time, whisking in between.
- Add the vanilla extract and whisk again.
- Fold the cool melted chocolate into the (delicious) honey butter mixture using a wooden spoon. Take a moment to enjoy making fun swirly patterns.
- Drop in the dry ingredients and mix until well-combined.
- Pop in the chopped insides of the figs and mix again.
- Pour the mixture into the prepared tray and smooth the top.
- Bake for 30 minutes or so. Check the brownies during baking – if they’re getting a little too dark on top, pop some foil over the top. They’re ready to come out of the oven when the firm is top but there’s a small wobble in the centre.
- Leave the brownies in the tin to cool fully (I cautiously left mine overnight) before cutting into even 6×6 cm squares with a warm knife.