Preheat the oven to 350 degrees F (180 degrees C) and spray an 8 x 8 baking dish really well with unflavored Nonstick Cooking Spray (to taste).
Whisk the All-Purpose Flour (1 cup), Unsweetened Cocoa Powder (3/4 cup), and Salt (1 pinch) together in a bowl and set it aside.
Fill a small pot about halfway with water and bring it to a gentle simmer over medium heat.
Combine the Semi-Sweet Baking Chocolate (8 ounce), Fig Jam (3/4 cup), Butter (6 tablespoon), and Milk (1 tablespoon) in a heatproof bowl and place it over the simmering water to form a double boiler. Let it melt and become shiny, stirring it with a heatproof spatula or spoon. Take it off the heat when it all smooth and melted and let it cool for a few minutes.
Set up a stand mixer with the paddle attachment and beat the Granulated Sugar (1 cup) and Egg (4) thoroughly together in its bowl. Pour in the melted chocolate and fig jam mixture next and let it get mixed in completely.
Then pour in the Red Wine (1 cup). Finally, turn the speed to low and slowly add in the dry ingredients until you have a thick, luscious batter. Pour the batter into the prepared pan.
Bake for about 45 minutes, until completely baked through. Use a toothpick inserted in the center to test it.
Let them cool completely, then cut into 16 equal brownies. Serve immediately or store in an airtight container until you need them! They'll keep for a few days.