Preheat oven to 350°F. Grease a mini muffin pan and set aside.
In a microwave-safe bowl, melt chocolate chips and butter together and set aside to cool. Meanwhile, halve figs and scoop out insides with a spoon and set aside. Beat eggs in a large bowl. Add sugar and vanilla and stir. Whisk in chocolate-butter mixture, then add figs.
In another bowl, mix dry ingredients, then incorporate into wet batter.
Fill each muffin cup with about a tablespoon of batter.
Bake for 10-12 minutes, depending on how you like your brownies. Cooked longer will result in a more cakey brownie.