Plum Brownie

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 400 g Plums / Plum plums
  • 7-10 Tbsp some + 250 g butter
  • 300 g Dark chocolate
  • 4 Eggs (Gr. M)
  • 250 g Sugar
  • 200 g Flour

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