Greece is more synonymous with flaky, honeyed pastries than gooey brownies, but amid the hills of Crete, Epicurious member Lisa Lindy swirls a figgy-cherry caramel into a chocolaty batter before baking it into a moist-in-the-middle brownie. These fruity delights will provide sticky fingers and happy faces on kids and adults like.
Recipe information
Yield
Makes 16 to 20 squares
Ingredients
FOR JAM
FOR BROWNIES
Preparation
MAKE JAM
Step 1
In a small pot over moderately high heat, bring the sugar and water to a boil. Cook the sugar until light golden brown, 3 to 5 minutes. Remove from the heat and carefully stir in the cream.
Step 2
Add the figs, cherries, and balsamic vinegar, stirring to combine. Let the mixture rest until the fruit is softened, about 10 minutes.
Step 3
Transfer the mixture to a food processor and process until smooth.
MAKE BROWNIES
Step 4
Arrange a rack in the middle of the oven and preheat the oven to 350°F. Butter and flour a 13 by 9-inch pan.
Step 5
In a small pot over moderately low heat, stir the bittersweet chocolate and butter until melted. Remove from the heat and cool for about 15 minutes.
Step 6
In a medium bowl, whisk together the sugar, eggs, and vanilla. Add the cooled chocolate mixture and whisk to combine. Sift the flour, baking powder, and salt into the mixing bowl and gently stir to combine. Fold in the chocolate chips.
Step 7
Transfer the batter to the prepared pan. Dollop the jam on top of the batter and, using a knife, swirl it into the batter. Bake the brownies until a toothpick inserted into the center is barely clean, 20 to 25 minutes. Cool the brownies completely in the pan before cutting and serving.
