An unusual flavour combo for a brownie, but once you have tried it, you won't look back!
Line a brownie tin.
Preheat oven to 170c.
In a food processor or stand mixer, mix together the eggs, sugar, yogurt and vanilla until light and airy. I use a processor and leave it to mix for at least one minute. Leave for 2 mins in stand mixer.
In a bain marie or bowl over a gently simmering pan of water, melt together the chocolate and butter. Ensure the water doesn't touch the bottom of the bowl. Leave to cool for 5 minutes.
Add the chocolate to the sugar and mix well.
Add the flour, spice and baking powder and mix briefly until just blended. Pour in a splash of milk - just enough to loosen the mixture.
Stir through the figs and chestnuts - do this by hand if you are using a food processor.
Tip into the prepared brownie pan and smooth over the top.
Bake for approx 35-45 minutes until a cake tester comes out almost clean.
Remove from the oven and cool for at least 30 minutes before gently removing from the tin and leaving to cool on a rack. Slice when cold.
If you can't find chestnuts, try roughly chopping hazelnuts instead.
Begin to check your brownies around 35 mins - sometimes they take longer, sometimes shorter.
My baking tray is 27cm x 18cm. For smaller/deeper trays this recipe will need slightly longer. For bigger / shallow trays, reduce the cooking time down.
Copyright Claire Thomas / SHE-EATS.com