INGREDIENTS

• 200g dark cooking chocolate, melted
• 100g unsalted butter, melted
• 150g caster sugar
• 3 eggs, lightly whisked
• 50g almond meal
• 1 plum, cut into 1 cm slithers
• 2 dehydrated plums* cut into thirds (optional)
• Cocoa for dusting

METHOD

1. Preheat the oven 160°C
2. Prepare a 20 cm cake tin and line with baking paper.
3. In a mixing bowl combine the melted chocolate, butter and sugar.  Whisk in the eggs, followed by the almond meal and the cut pieces of plum.
4. Pour into the prepared baking dish and if desired top with dehydrated plums to decorate.
5. Bake for 45 minutes or until cooked through.
6. Remove from oven and allow to cool completely before dusting and slicing.
7. These brownies will keep, stored in the fridge for up to 5 days.

*To dehydrate plums: cut in half and place on a baking tray in a very low oven (110°C) overnight, or until they are dry.

Recipe by Fiona Louise, courtesy of the MONTAGUE tree.