Fig and Pecan Brownies

The basics for this recipe were taken from Mes Tables de Fetes, but with several twists of my own.
These brownies are best with a cup of coffee on the same day, but they can also be kept in a closed container or in the fridge for several days.





For about 15 big brownies:

- 200gr dark chocolate (at least 70%)
- 1 tablespoon Kirsch (or other liquor)
- 125gr butter, softened, at room temperature
- 90gr sugar
- 3 eggs
- 90gr flour
- 2 tablespoons milk
- 1 heaped teaspoon unsweetened cacao powder
- 1 pinch of salt
- 1 pinch of nutmeg
- about 70gr pecan nuts (as much as you like, really), slightly crushed
- 6 dried figs


Cut the figs in 8. If they are too dry and hard soak them for a couple of hours in water and a bit of liquor. It will enhance their flavour.

Melt the chocolate with one tablespoon Kirsch (or other liquor) in a water bath. Be careful not to bring the water to a boil.
With an electric whisk, beat the butter and sugar until the mix becomes whitish and light (at least 10min). Add the eggs one by one and continue beating for a while.
Set the electric whisk to the lowest speed and add the melted chocolate, cacao powder, pinch of nutmeg, pinch of salt, milk, and sift in the flour.
Fold in the figs and nuts with a spatula.
Pour the batter into a buttered and floured springform pan, and bake at 210 degrees for 20 minutes (this depends on your oven and on the size of your springform pan, but it is important that the cookies stay moist and not overcooked).
When out of the oven and cooled down, cut into squares or triangles.