Peanut brownies with plums
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Peanut brownies with plums
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 8 oz dark chocolate 225g, broken into small pieces
- 7 oz butter 1 3/4 sticks, 200g, cut into cubes, unsalted butter, 82% fat
- 1 1/4 cup granulated sugar 8.8 oz/250g
- 3 large eggs
- 5 tablespoons unsweetened cocoa 1 oz/30g
- 3/4 cup all-purpose flour 3.2oz/90g
- 6 medium round plums 6 oz/170g
- 1/2 cup peanuts 2.7oz/75g, salted and toasted, roughly chopped
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Instructions
- Preheat the oven to 325 °F / 160 °C / Gas Mark 3, no fan (if you have a convection oven, reduce the temperature by 20°).
- Prepare a square 8x8 inch / 21x21 cm cake pan (measured at the bottom), grease it lightly with butter and line with baking paper.
- Melt the chocolate and butter using double-boiler method: place a heatproof bowl (glass or metaover the pot with boiling water (should be over low heat, and the bowl can't touch the water surface). Add the butter and chocolate to the bowl, stir until the chocolate mixture has melted.
- Remove the bowl from the pot, wait for about 5 minutes until the mixture is a little cooler (but still warm), stir in sugar, until just combined.
- Add the eggs, whisk thoroughly, until combined.
- Add the sifted flour and cocoa, then the peanuts, quickly stir in until just combined.
- Pour the batter into the prepared pan, spread it evenly.
- Place the plum halves on top.
- Bake for about 45-50 minutes, it's ready when a skewer inserted in the centre comes out with moist crumbs clinging (the brownie will continue to bake slightly in the hot pan once pulled out of the oven). The center of the brownie shouldn' be wobbly when shaken. Be careful not overbake it (it's overbaked when a skewer comes out clean). It's better to underbake a brownie that to overbake.
- Set aside to cool completely (about 1-2 hours), then cut into squares.
Notes
- Peanuts and plums can be omitted. This brownie is also very good on its own.
- You can add peanut butter swirls to the dough.
- Storage: Store in a tightly closer container or wrapped in cling film.
- Brownies freeze very well. Wrap it in a cling foil and freeze for up to 3 months.
- Brownie tastes best at room temperature.
- Plums - it's best to use firm, not very ripe plums - they will not release too much water.
- To give this brownie a Christmassy feel you could add a couple chopped pruned and gingerbread spice to the batter!
Nutrition Information
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Calories
506kcal
(25%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
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