Recipes, re-invented from cooking shows
Fig and Pistachio Brownies
Prep. Time:
Baking Time:
Total Time:
30 minutes
35 minutes
1 hour 5 minutes
Serves:
16 brownies
Our recipe based on Peter's "untraditional, unusual, and risky" creation from Great British Bake Off Season 11.
In this version of the recipe we've specifically addressed Paul Hollywood's critique about excessive cinnamon that "overtook the chocolate flavor" by reducing it to proper balance, while maintaining Prue's praised chewy texture. This innovative upside-down brownie showcases Peter's creative approach to Mediterranean flavors, combining rich chocolate brownies with caramelized figs and crunchy pistachios in an elegant presentation that transforms when flipped to reveal the beautiful fruit and nut topping.
Ingredients
FOR THE ENHANCED FIG LAYER:
8-10 fresh ripe figs, sliced 6mm thick (or 150g dried figs, chopped and soaked)
30g light brown sugar
20ml clear honey
20g unsalted butter
75g shelled pistachios, roughly chopped
Pinch of sea salt
FOR THE BALANCED BROWNIE BATTER:
175g dark chocolate (70% cocoa), chopped
115g unsalted butter
200g granulated sugar
3 large eggs, at room temperature
5ml pure vanilla extract
95g plain flour
30g cocoa powder
2g ground cinnamon (reduced amount)
3g fine sea salt
Instructions
CREATE THE ENHANCED FIG LAYER:
Preheat oven to 175°C (350°F). Generously butter a 20cm square baking pan and line with parchment paper, leaving overhang for easy removal. In large skillet, melt butter over medium heat. Add sliced figs, brown sugar, honey, and pinch of salt. Cook 5-7 minutes, stirring gently, until figs are softened and lightly caramelized but still hold their shape. Stir in chopped pistachios and cook 1 minute more. Spread fig mixture evenly in prepared pan - this becomes the top layer when inverted.
PREPARE THE BALANCED BROWNIE BATTER:
In double boiler or microwave, melt chocolate and butter together, stirring until smooth. Cool slightly. In large bowl, whisk sugar into chocolate mixture until well combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla and mix until smooth. In separate bowl, whisk together flour, cocoa powder, reduced cinnamon, and salt. Gently fold dry ingredients into chocolate mixture using rubber spatula until just combined - don't overmix.
EXECUTE PERFECT ASSEMBLY:
Carefully spoon brownie batter over fig layer in pan, spreading gently with offset spatula to avoid disturbing the fruit arrangement. The batter should completely cover the fig layer. Bake for 28-35 minutes until a toothpick inserted in brownie layer (not the fig layer) comes out with a few moist crumbs attached.
MASTER THE CRITICAL FLIP:
Cool completely in pan - this is crucial for structural integrity. Run thin knife around edges to loosen. Place large serving plate or cutting board over pan. With confidence and swift motion, invert pan onto plate. Let sit 5 minutes, then gently lift pan away. If any figs stick to pan, carefully replace them on the brownie surface.
FINAL PRESENTATION:
Using sharp knife, cut into 16 squares, cleaning blade between cuts for neat edges. Garnish with extra chopped pistachios and light dusting of powdered sugar if desired. Serve at room temperature for optimal chewy texture.
