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 Makes
16 Brownies
3 large eggs
1 1⁄4 cups granulated sugar
1⁄4 cup canola oil
1 teaspoon
vanilla extract
1 ounce unsweetened chocolate, chopped
1 cup
all-purpose flour
2⁄3 cup unsweetened
cocoa powder
1⁄4 teaspoon salt
1 cup stemmed and chopped
Blue Ribbon Orchard Choice or Sun-Maid Golden or Mission Figs
1⁄3
cup chopped, toasted walnuts
- Preheat oven to 325°. Coat 8-inch
square baking pan with nonstick spray. In medium bowl lightly
beat eggs with wire whisk. Add sugar and whisk until well-blended.
Whisk in oil and vanilla. Melt chocolate in small bowl in microwave
oven on 50 percent power for 2 to 3 minutes, stirring every
minute. Whisk chocolate into egg mixture. In small bowl, stir
together flour, cocoa and salt. Stir flour mixture into chocolate
mixture, blending until smooth; batter will be stiff. Stir
in figs and walnuts. Spread batter in baking pan. Bake for
35 minutes or until pick inserted in center comes out with
a few crumbs attached. Cool in pan on wire rack. Cut into 16
brownies.
Nutrients per serving (16):
Calories
191; Protein 3g; Total Fat 7g; Carbohydrate 29g; Cholesterol
40mg; Dietary Fiber 2g; Sodium 65mg.
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