Valley Fig Growers

Fudgy California Fig-Nut Brownies

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 California Figs 

1/3 cup chopped, toasted walnuts  


  1. 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.

Photo: David Campbell

Nutrition Information

amount per serving

  • Calories 197
  • % Calories from Fat 34%
  • Fat 8
  • Cholesterol 40
  • Protein 4
  • Carbohydrates 32
  • Fiber 3
  • Iron 2
  • Sodium 51
  • Calcium 31
  • Potassium 166