Preheat oven to 160°C. Grease a 20cm square cake pan and line the base and sides with baking paper.
1. Fig topping Finely chop 100g of the figs and place in a small bowl. Cut the remaining figs in half, horizontally, and place in another small bowl. Place the wine in a saucepan over medium heat and bring to the boil. Pour the hot wine equally between two bowls and let stand for 30 minutes. Strain half of the chopped figs.
2. Brownie cake Melt the butter in a medium-size saucepan over low heat and stir in the chocolate until smooth. Remove from the heat and stir in the brown sugar. Cool for 10 minutes. Whisk the eggs into the chocolate mixture and stir in the chopped figs until it’s coated in the mixture. Stir in the flours and sour cream. Spoon the mixture into the cake pan and smooth the surface.