An updated version of the famous Chicago dessert
Prep Time:
3 hours, 45 minutes
Cook Time:
50 minutes
Servings:
Ingredients
  • 1 bag (12 ounces) bittersweet chocolate chips, 63 percent cacao
  • 1 1/2 sticks (3/4 cup) butter, cut in tablespoon-size pieces
  • 1 cup sugar
  • 1 cup cake flour
  • 2 teaspoon baking powder
  • 2 teaspoon salt
  • 2 eggs, slightly beaten
  • 3/4 cup (4 ounces) macadamia nuts, lightly toasted, whole or roughly chopped
  • 2 cup dried figs, stemmed, quartered
  • 1/2 cup apple cider vinegar
  • 3/4 cup water
  • 1 vanilla bean, split
  • 2 cinnamon sticks
  • 1 teaspoon gelatin
  • 1 cup water
Directions
  1. Step 1: Lightly grease the bottom of a 9-by-12-inch straight-sided baking pan; line with parchment paper. Heat oven to 325 F.
  2. Step 2: In a heatproof bowl set over a saucepan of simmering water, melt together 1 bag (12 ounces) bittersweet chocolate chips and 1 1/2 sticks (3/4 cup) butter (cut in tablespoon-size pieces), stirring until smooth and very shiny. (The water level should be low enough so that it does not touch the bottom of the bowl.)
  3. Step 3: In a separate bowl, stir together 1 cup sugar, 1 cup cake flour, 2 teaspoons baking powder and 2 teaspoons salt. Stir until thoroughly blended. Add the chocolate mixture; mix on low speed with an electric mixer or a wooden spoon until thoroughly combined, scraping down the sides of the bowl during mixing as needed, about 4 minutes.
  4. Step 4: Add 2 slightly beaten eggs; mix on low speed until combined, about 1 minute. Batter will be thick.
  5. Step 5: Spread batter evenly in the prepared pan, using an offset spatula; top with 3/4 cup (4 ounces) macadamia nuts, pressing them lightly into the batter.
  6. Step 6: Bake until just set, about 25 minutes. Let cool completely in the pan set on a wire rack, about 1 hour. Refrigerate until cold, about 1 hour.
  7. Step 1: In a small saucepan over medium-low heat, heat 2 cups quartered, dried figs, 1/2 cup apple cider vinegar, 3/4 cup water, 1 split vanilla bean and 2 cinnamon sticks. Stir occasionally, until liquid is absorbed and figs have softened, about 25 minutes.
  8. Step 2: Remove from heat; discard vanilla bean and cinnamon sticks. Pulse fig mixture in a food processor to make a chunky chutney, about 5 pulses.
  9. Step 1: Bloom 1 teaspoon gelatin in 1 cup water, about 5 minutes.
  10. Step 2: In a small saucepan, stir together fig chutney and gelatin mixture. Bring to a simmer, stirring frequently, over medium-low heat; simmer, stirring frequently, about 2 minutes.
  11. Step 3: While hot, spread glaze with a pastry brush in a thin layer over the chilled brownies. Chill until set, about 2 hours. Cut into 12 pieces to serve.