White Chocolate Brownies with Earl Grey-Soaked Figs and Bittersweet Chocolate Chunks

One Year: NYT Mac and Cheese
Two Years: Big Crumb Coffee Cake
Three Years: Guacamole with Basil and Shallots

White Chocolate Brownies with Earl-Grey Soaked Figs and Bittersweet Chocolate Chunks
Makes 16 Brownies

6 oz hot water
3 earl grey tea bags
1/2 cup (roughly 6-8) dried black mission figs, chopped 1/4-inch thick
6 oz white chocolate, in chips or chunks
8 tbsp (one stick) unsalted butter, cut into chunks
1 tsp pure vanilla extract
3/4 cup all purpose flour
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp sea salt
2 eggs
6 oz high quality bittersweet chocolate (must try: Scharffen Berger)

To Serve: additional sea salt (my favorites: Maldon and fleur de sel), for sprinkling

In a mug, steep earl grey tea bags according to package instructions (note: steeping for longer than this will cause the tea to become bitter), then remove tea bags. Allow figs to soak in tea up to 3 hours (minimum 45 minutes), then strain and reserve figs. Preheat oven to 350 degrees. Line an 8×8-inch square baking dish with parchment paper and set aside. Using a double boiler, melt white chocolate and butter over simmering water, stirring occasionally to combine. Remove from heat, then stir in vanilla and allow to cool slightly. Meanwhile, in a large bowl, whisk together flour, sugar, baking powder, and sea salt. Stir in white chocolate mixture until just combined, then add eggs one at a time, stirring in until just combined. Stir in figs and chocolate chunks. Pour mixture into prepared baking dish, gently spreading to the edges with a spatula. Sprinkle with desired sea salt and bake 25 minutes, rotating halfway through, until a tester inserted into the center of the brownies comes out clean, with moist crumbles attached. Let cool for 5 minutes in the pan before removing and allowing to cool completely on rack. Brownies are best served at room temperature, and will last up to five days when stored in an airtight container.