Why not be extravagant?
As a kid, my mom and I had our ‘special time’ watching late afternoon television. That means Oprah. God we loved Oprah. The problem, however was that Oprah came on very late afternoon which always left us with about an hour or two to fill up beforehand. And so we discovered the cooking channel. Now that was way back, Jamie was still naked and Nigella still lived of butter. Pretty soon The Hairy Bikers joined and Oprah was never spoken of again. Now, however, I live 1000 miles from my mom and I can’t afford TV which means when we visit each other, the cooking lingers on the line of outright extravagant (what can you do if your were brought up next to Nigella?). So this one is a collaborative piece between me and my mom: pour the chocolate, let the feast commence!
So I have previously teased you all with another delectably extravagant brownie, the famous mascarpone-mint. This is just a variation of the same brownie, because let’s be serious, who has the time for boring brownies? What I love about this recipe is that the caramelised figs add a richness and a different kind of sweetness where the rosemary adds an unexpected freshness. The mascarpone breaks the overwhelming sweetness with its rich and creamy tartness. It’s a very rich affair, so diabetics and dieticians, beware! Ingredients: 1⁄2 Cup olive oil 1/3 Cup milk 1 Cup sugar 1 Dash of vanilla extract 2 Eggs 1⁄4 Teaspoon baking powder 1⁄3 Cup cocoa powder 1⁄4 Teaspoon salt 1⁄2 Cup flour 1 Slab dark chocolate (chopped) About 6 fresh figs Fresh sticks of rosemary (to taste) Sugar Tub of mascarpone Honey to finish Preheat oven to 180 degrees. Mix oil, milk and sugar until well blended. Add eggs and vanilla. Mix. Stir dry ingredients and chocolate into the oil/sugar mixture. Pour into baking tin. Bake for 20-30 minutes, until the top has become crispy.
While brownies cool, do the figs. Turn the oven to its warmest function, or use a culinary blowtorch if you’re lucky enough to own one. Cut figs in half and arrange face-up in a baking tray. Sprinkle generously with sugar. Add fresh rosemary sticks if you’re using the oven. Bake for about 20 minutes until the faces of the figs have turned blood-red and crispy. Whilst hot, arrange onto cut brownie and top with a scoop of mascarpone. Drizzle with honey for an outrageously decadent finish. Happy eating! 😉
Prep time: 30 Minutes Cooking time: 40 Minutes