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

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Nutrition Information

amount per serving

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