Who doesn't like a brownie? These brownies are moist and soft - all the way to the edges...thanks to my little trick!
I'm one of those people who always goes for the centre cut pieces of a pan of brownies - without any of the hard edges. Well these little beauties are lovely and soft, down to the last piece because I cook them...in a water bath.
What's a water bath you ask?...(and it's not nearly as complicated as it sounds!)
Well, the technical term would be a bain-marie. Basically what it means is that you partially immerse your cooking pan/pot etc in a second larger pan filled with hot water. See my photo below and notes at the end of the recipe. (You have to imagine the brownie mixture in the square grey pan - I decided to take this photo after the event!)
Have I lost you yet? I hope not because it really isn't that hard and the end result is these gorgeous No-Crust Fig Brownies - well worth it in my book.
No-Crust Fig Brownies
- 100 g salted butter
- 150 dark cooking chocolate (45% cocoa solids - broken into pieces)
- ¾ cup raw/golden caster sugar (150g)
- ¾ cup plain/all purpose flour (105g - sifted)
- 2 eggs
- 250 g dried figs - finely chopped ((see notes))
- Zest of 1 orange - finely grated
- Boiling water for water bath
- Pre heat oven to 160c.
- In a medium saucepan, gently heat butter and chocolate over low heat until melted and smooth, remove from heat.
- Add sugar and stir to combine, then allow mixture to cool while you line your baking tin.
- Grease and line a 20 x 20 cm or 8 x 8 inch baking pan with baking/parchment paper, allowing sides to overhang (see notes).
- Once your chocolate mixture has cooled, add your eggs one at a time, mixing quickly & well after each addition.
- Add figs and orange zest and stir to combine.
- Add flour and stir to combine.
- Pour chocolate mixture into prepared pan.
- Sit the chocolate filled pan inside a larger baking pan and transfer to oven.
- Once inside the oven, carefully pour enough boiling water into the larger baking pan to come about halfway up the sides of the smaller chocolate filled pan - see notes.
- Bake for 30 mins then remove from oven.
- Carefully take the smaller chocolate pan out of the water bath, dry off any excess water, cover with foil and return to oven.
- Bake for 20 mins or until a skewer comes out with crumbs clinging.