Chocolate and Croc Eggs Plum Brownie
  • PREP TIME: 15 minutes
  • COOK TIME: 45 minutes
  • SERVES: 8

Ingredients

  • 200 g dark cooking chocolate melted
  • 100 g unsalted butter melted
  • 150 g caster sugar (⅔ cup)
  • 3 eggs lightly whisked
  • 50 g almond meal (⅓ cup)
  • 1 the MONTAGUE tree or CROC EGGS plum cut into 1 cm slithers
  • 2 dehydrated the MONTAGUE tree or CROC EGGS plums cut into thirds optional
  • Cocoa for dusting

Method

  1. To dehydrate plums, cut in half and place on a baking tray in a low heat oven (110°C) overnight, or until they are dry.
  2. For the brownies, preheat the oven to 160°C.
  3. Prepare a 20cm cake tin and line with baking paper.
  4. In a mixing bowl, combine the melted chocolate, butter and sugar.
  5. Whisk in the eggs, followed by the almond meal and sliced plums.
  6. Pour into the prepared baking dish and top with dehydrated plums to decorate.
  7. Bake for 45 minutes or until cooked through.
  8. Remove from oven and allow to cool before dusting and slicing.

These brownies will keep stored in the fridge for up to 5 days.

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