Plum Brownie

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Plums, wash, halve and stone. Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø).

2. 2

   Break chocolate into pieces. Melt with 250 g butter in a pot while stirring at low heat.

3. 3

   Separate two eggs. Beat egg whites until stiff. Whisk the remaining eggs, egg yolk and sugar with the whisk of the mixer for about 4 minutes until creamy. Stir in hot chocolate butter bit by bit. Stir the flour briefly into the chocolate egg mixture.

4. 4

   Fold in 2 portions of beaten egg white. Smooth in the mould. Spread plums on top. Bake in a hot oven for 30-35 minutes. (Stick test! In the brownie stick test, you should still see soft traces of dough on the wooden skewer.

5. 5

   Only then is the brownie nice and juicy after cooling down. Angie prefers to bake it the day before and keep it covered and cold overnight - afterwards it can be cut perfectly and tastes almost like a chocolate filling.

6. 6

   If you prefer classic chocolate cake, leave the brownie in the oven for about 10 minutes longer :-).

7. 7

   Take out the cake, let it cool down and cover and put it in a cool place.

Nutrition Facts

KCAL
370 kcal

CARBS
38 g

FATS
21 g

PROTEINS
5 g