200g/ 7 oz buttercut into cubes, unsalted, 82% fat, European-style
225g/ 8 oz granulated sugar
3large eggs
4tablespoonsDutch-processed cocoa30g / 1 oz
50g/ 1.8 oz all-purpose flour
170g/ 6 oz plums6 round medium plums, you can give a little more, eg 8 plums
75g/ 2.6 oz peanutssalted and roasted, about ½ cup, roughly chopped
wykonanie
Preheat the oven to 160 °C / 325 °F / Gas Mark 3.
Prepare a square 21x21 cm / 8x8 inch cake pan (measured at the bottom), grease it lightly with butter and line it with baking paper.
Melt the chocolate and butter using a double-broiler method: place a heatproof bowl (glass or metaover the pot with boiling water, the bowl can't touch the water surface. Add the butter and chocolate into the bowl, remove the pot from the heat (the bowl is still on the pot, steam will melt the butter and chocolate), stir occasionally until 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), whisk in the sugar until combined.
Add the eggs, whisk thoroughly.
Add the sifted flour and cocoa, then the peanuts, quickly stir in until just combined.
Pour the batter into the prepared pan, spread evenly with a spatula.
Place the plum halves on top.
Bake for about 35-40 minutes. It's ready when a skewer inserted in the center of the cake comes out with moist crumbs clinging (the brownie will continue to bake slightly in the hot pan once pulled out of the oven). The cake tester/skewer should not come out clean. The center of the brownie shouldn't be wobbly when shaken, though. Be careful to not overbake it.
Take the pan out of the oven. Set aside to cool completely (it will take about 2 hours), then cut into squares. Brownie tastes best on the second day when the flavors come together and the texture is denser.
uwagi
Brownies freeze very well. Wrap it in a cling foil and freeze for up to 3 months.