Fudgey Fig Brownies

3 oz. unsweetened chocolate
1/2 cup unsalted butter or margarine
2 cups sugar
4 eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1/2 cup California figs, stemmed

Topping:
1/4 cup butter or margarine
1 cup (6 oz pkg) semi-sweet chocolate pieces
1 cup California figs, stemmed
1/2 cup coarsely chopped walnuts
1 cup miniature marshmallows

For brownies, melt chocolate and butter in saucepan over very low heat, stirring. Remove from heat, stir in sugar. Beat in eggs, one at a time, beating well. Blend in vanilla. Combine and add flour and salt. Lightly stir in figs. Spread batter in greased 9-inch square baking pan.

Bake at 350 degrees F for about 30 minutes, until tester inserted in center comes out clean. Cool in pan on rack 10 minutes.

Meanwhile, melt butter and chocolate in saucepan for topping. Sprinkle brownies evenly with marshmallow, figs and walnuts. Drizzle with melted chocolate. Cool in pan. Cut into squares or rectangles.

Makes 16 or 20 brownies
Source: California Fig Advisory Board