This dark chocolate brownie is topped with a baked plum purée filling. 

Words: Jane Wrigglesworth

Serves: 6
Time: 3 hours

INGREDIENTS

Base
120g butter
185g dark chocolate, chopped
1 cup caster sugar
2 tbsp brandy
2 eggs, lightly beaten
1 cup all-purpose flour, sifted
½ cup chopped walnuts

Plum purée
8-10 large, dark-skinned, fresh plums
3 tbsp sugar

Filling
2 eggs (size 6)
1 cup sugar
3 tbsp lime juice
½ cup all-purpose flour, sifted
¼ tsp salt
2 cups plum purée

METHOD

Preheat oven to 180°C. Grease a 20cm x 20cm square cake pan, line the base and sides with baking paper and grease the paper. To make the base, melt butter and chocolate in large bowl on medium heat in the microwave.

Stir in sugar and brandy, then eggs, flour and walnuts. Pour into pan and bake for 30 minutes, or until just cooked. Remove from oven and let cool. To make the plum purée, remove stones, chop roughly, leaving the skins on, and place in a saucepan with sugar.

Cook on low heat until sugar has dissolved, and plums become mushy (10-15 minutes). Remove from heat and allow to cool slightly. Pour plums into food processor and purée. Set aside. Make the filling. In a large bowl, add eggs and sugar and beat lightly until mixed.

Add lime juice and mix with wooden spoon. Add sifted flour and salt and mix. Fold in 2 cups of plum purée with a spatula, half a cup at a time. Pour filling on top of base and bake in oven for 30-35 minutes or until set.

Remove from oven and allow to cool completely before removing from pan.

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