This is an indulgent but simple chocolate brownie recipe. Packed full of bittersweet chocolate these brownies are delicious served cold or warm with some cream or ice-cream and my scorched blood plums for a slightly more decadent dessert.
250g good quality dark chocolate, chopped
200g organic unsalted butter, cubed
1 cup brown sugar
6 tbsp (40g) natural cocoa powder (unsweetened)
3 tbsp milk
¼ tsp salt
½ tsp pure vanilla extract
3 eggs, whisked
1 cup (120g) organic self-raising flour
6 blood plums, halved and stoned
¼ cup raw honey
½ tsp sea salt
Preheat oven to 160C.
Line a baking tin (approx. 20x30cm) with baking paper.
Melt butter, chocolate and milk in a bowl over simmering water and stir until melted and smooth. Remove from heat to cool slightly.
Whisk the eggs and vanilla extract into the chocolate mixture. Combine the sugar and the cocoa then add to the chocolate mixture and whisk. Sift the flour over the mixture and stir to combine.
Pour to brownie mix into the prepared baking tin. Pop into the oven and bake for 40 minutes, or until a skewer inserted into the centre of the brownie comes out clean. Let cool in the tin. Slice into squares and serve warm or cold.
For the scorched plums, simmer honey in a pan over medium-high heat until slightly caramalised, swirling ever so often (approx. 3 minutes). Add ½ cup water, swirl to combine, add plums cut side down, and cook until syrupy (approx. 5-7 minutes). Cool to room temperature.