Fudgy and moist brownie with toasted and salted peanuts and fresh plums. Try this flavor combination – salted and toasted peanuts and plums. It’s soo good, especially in combination with chocolate. We are really crazy about this brownie! The salt from the peanuts enhances the sweetness and the addition of slightly acidic plums makes the brownie lighter. Peanut brownies are also very quick and easy to make. Out of the plum season, you can just omit the plums and add swirls of peanut butter. This brownie is also pretty great on its own! It’s moist, fudgy and not very chewy, almost melts in your mouth!
Plum brownies ingredients + ingredient substitutions:
- Dark chocolate(70%) + unsweetened cocoa: they are the main ingredients of this dessert, so it’s important that they are of good quality.
- Butter: it’s best to use unsalted butter with 82% fat content.
- Peanuts and plums can be omitted. This brownie is also very good on its own.
- You can add peanut butter swirls to the dough.
- Plums – it’s best to use firm, not very ripe plums – they will not release too much water.
- To give this brownie a Christmassy feel you could add a couple chopped pruned and gingerbread spice to the batter!
Peanut brownies step-by-step:
STEP 1 (photos 1, 2, 3): Melt the chocolate and butter using a double-boiler method: place a heatproof bowl (glass or metal) over the pot with boiling water (should be over low heat, and the bowl can’t touch the water surface). Add the butter and chocolate to the bowl, stir until the chocolate mixture has melted.
STEP 2: Remove the bowl from the pot, wait for about 5 minutes until the mixture is a little cooler (but still warm), stir in sugar, until just combined.
STEP 3: Add the eggs, whisk thoroughly, until combined.
STEP 4 (photos 2 and 3): Add the sifted flour and cocoa.
STEP 5: then the peanuts, quickly stir in until just combined.
STEP 6: Pour the batter into the prepared pan, spread it evenly.
STEP 7: Place the plum halves on top. Bake for about 45-50 minutes.
Important tips:
- Don’t melt the chocolate with butter over direct heat. It can result in separating the chocolate. Alternatively, you can melt it in a microwave.
- It’s important to let the brownie cool completely before cutting into squares (it takes about 1-2 hours), otherwise, you’ll need a spoon to eat it! (it will be of course very delicious).
- Brownie tastes still very good the next day when chocolate and butter are completely set and the flavors come together. I don’t recommend leaving it longer because the plums won’t look very appetizing.
- Brownie tastes best at room temperature.
- How to know if the brownie is ready: it’s ready when a skewer inserted in the center comes out with moist crumbs clinging (the brownie will continue to bake slightly in the hot pan once pulled out of the oven). The center of the brownie shouldn’t be wobbly when shaken. Be careful not overbake it (it’s overbaked when a skewer comes out clean). It’s better to underbake than to overbake.
Storage and freezing tips:
Storage: Store in a tightly-closed container or wrapped in cling film. The brownie can be stored at room temperature or in the fridge. Bring it to the room temperature before serving (tastes best at room temperature).
Brownies freeze very well. Wrap it in a cling foil and freeze for up to 3 months.
Other chocolate desserts that you may like:
- chocolate lava cake
- chocolate orange bundt cake
- chocolate covered strawberries
- walnut chocolate babka wreath
- cherry tart with chocolate
- churros with chocolate sauce
- banana bread with chocolate
- lebkuchen (soft gingerbread cookies), coated in chocolate
Peanut brownies with plums
składniki
- 8 oz dark chocolate 225g, broken into small pieces
- 7 oz butter 1 3/4 sticks, 200g, cut into cubes, unsalted butter, 82% fat
- 1 1/4 cup granulated sugar 8.8 oz/250g
- 3 large eggs
- 5 tablespoons unsweetened cocoa 1 oz/30g
- 3/4 cup all-purpose flour 3.2oz/90g
- 6 medium round plums 6 oz/170g
- 1/2 cup peanuts 2.7oz/75g, salted and toasted, roughly chopped
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wykonanie
- Preheat the oven to 325 °F / 160 °C / Gas Mark 3, no fan (if you have a convection oven, reduce the temperature by 20°).
- Prepare a square 8×8 inch / 21×21 cm cake pan (measured at the bottom), grease it lightly with butter and line with baking paper.
- Melt the chocolate and butter using double-boiler method: place a heatproof bowl (glass or metaover the pot with boiling water (should be over low heat, and the bowl can’t touch the water surface). Add the butter and chocolate to the bowl, stir until the 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), stir in sugar, until just combined.
- Add the eggs, whisk thoroughly, until combined.
- Add the sifted flour and cocoa, then the peanuts, quickly stir in until just combined.
- Pour the batter into the prepared pan, spread it evenly.
- Place the plum halves on top.
- Bake for about 45-50 minutes, it’s ready when a skewer inserted in the centre comes out with moist crumbs clinging (the brownie will continue to bake slightly in the hot pan once pulled out of the oven). The center of the brownie shouldn’ be wobbly when shaken. Be careful not overbake it (it’s overbaked when a skewer comes out clean). It’s better to underbake a brownie that to overbake.
- Set aside to cool completely (about 1-2 hours), then cut into squares.
uwagi
- Peanuts and plums can be omitted. This brownie is also very good on its own.
- You can add peanut butter swirls to the dough.
- Storage: Store in a tightly closer container or wrapped in cling film.
- Brownies freeze very well. Wrap it in a cling foil and freeze for up to 3 months.
- Brownie tastes best at room temperature.
- Plums – it’s best to use firm, not very ripe plums – they will not release too much water.
- To give this brownie a Christmassy feel you could add a couple chopped pruned and gingerbread spice to the batter!
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
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