DessertOctober-November 2013

Figgy Brownies


Photo by Colette Martin

[Updated Nov. 5, 2015]

This luscious treat is sweetened with fresh figs, allowing the sugar content to be cut in half compared to conventional brownies.


7/8 cup Gluten Free & More's All Purpose Flour Blend
teaspoon xanthan gum
1 teaspoon baking powder
cup sugar or evaporated cane juice
⅓ cup fig puree (about 3 ripe figs)
cup hemp milk or dairy-free milk of choice
1 teaspoons pure vanilla extract
6 tablespoons organic, non-hydro-genated shortening
cup chocolate chips
⅓- cup mini-chocolate chips, optional


1. Preheat oven to 350F. Lightly oil a 9x9-inch square pan.

2. Combine flour blend, xanthan gum, baking powder and sugar in a bowl. Set aside.

3. Combine fig puree, chocolate milk and vanilla in a large mixing bowl. Blend on medium speed until combined, about 1 minute.

4. Melt butter and chocolate chips together over low heat or in the microwave. Stir well to completely combine.

5. Add chocolate mixture to wet ingredients. Blend on medium speed, about 2 minutes.

6. Add dry ingredients and blend until smooth, about 2 minutes.

7. Stir in mini-chocolate chips by hand, if using.

8. Pour batter into prepared pan, spreading to the edges. Place in preheated oven and bake 20 to 24 minutes until top is glossy and a toothpick inserted comes out clean.

Each brownie contains 132 calories, 6g total fat, 4g saturated fat, 0g trans fat, 12mg cholesterol, 30mg sodium, 19g carbohydrate, 1g fiber, 9g sugars, 1protein, 9 Est GL.

TIP: To make fig puree, chop fresh figs into quarters and puree pieces in a food processor or blender until completely smooth.

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