Beggars’ Bars

Ingredients

• ½ cup (80 g) moist, plump raisins
• ¼ cup (40 g) crystallized or stem ginger, cut into small pieces
• ⅔ cup (90 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 8 tablespoons (113 g) unsalted butter, cut into 8 pieces
• 2 tablespoons neutral oil
• 5 ounces (142 g) semisweet or bittersweet chocolate, coarsely chopped
• ⅔ cup (133 g) granulated sugar
• 3 large eggs, cold
• 1 teaspoon pure vanilla extract
• ½ cup (85 g) semisweet chocolate chips, for topping
• 3 to 5 tablespoons toasted chopped nuts, such as almonds or walnuts
• 6 to 8 moist, plump dried figs, chopped
• 1 or 2 pieces crystallized ginger, finely chopped, for topping
• 1 to 2 tablespoons moist, plump raisins, for topping

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter an 8-inch square baking pan, line it with parchment paper, and butter the paper.
2. If the raisins, figs, or crystallized ginger feel dry, cover them with very hot water for 1 to 2 minutes, then drain and pat completely dry. Set aside the measured topping ingredients.
3. Whisk the flour, cocoa powder, salt, and black pepper together in a medium bowl.
4. Combine the butter, neutral oil, and chopped chocolate in a heatproof bowl. Melt gently over barely simmering water or in short microwave bursts, stirring until smooth. Remove from the heat.
5. Whisk the sugar into the warm chocolate mixture. Add the cold eggs one at a time, whisking well after each addition, then whisk in the vanilla until glossy.
6. Fold in the dry ingredients just until no flour streaks remain. Fold in the ½ cup raisins and ¼ cup chopped ginger.
7. Scrape the batter into the prepared pan and smooth the top. Scatter the chocolate chips, toasted nuts, chopped figs, extra ginger, and extra raisins evenly over the batter, pressing them in very lightly.
8. Bake for 25 to 30 minutes, until the edges are set and slightly puffed but the center remains soft; a tester should come out with moist chocolate crumbs rather than clean.
9. Cool in the pan on a rack for 20 minutes, then lift out with the parchment and cool completely. The chocolate crumb will set as it cools.
10. Cut into 12 bars with a warm, clean knife. Serve at room temperature for the richest texture and flavor.