Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Prepare a double batch of these chewy, blondie-like treats so you can enjoy them with lunch on Saturday and take some on the road for the drive home on Sunday. Bake up to two days ahead, and store in an airtight container.

Jean Kressy
Recipe by Cooking Light September 2006

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Credit: Lee Harrelson

Recipe Summary test

Yield:
16 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring well with a whisk. Combine brown sugar and next 5 ingredients (through egg) in a medium bowl, stirring with a whisk until well blended. Add brown sugar mixture, figs, coconut, and almonds to flour mixture; stir until blended. Spoon batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 squares.

  • Combine powdered sugar, 2 1/2 teaspoons hot water, and 1/4 teaspoon amaretto in a small bowl, stirring with a whisk until smooth. Drizzle over squares.

Nutrition Facts

138 calories; calories from fat 27%; fat 4.2g; saturated fat 2.4g; mono fat 1.3g; poly fat 0.3g; protein 1.6g; carbohydrates 23.7g; fiber 1g; cholesterol 21mg; iron 0.7mg; sodium 79mg; calcium 32mg.
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