150g dark chocolate melts
95g Ocho chocolate (I used Solomons 70%) roughly chopped
150g butter
200g sugar
4 eggs
55g flour
60g cocoa
100g sour cream
2 tsp baking powder
200g Omega plums
2 tbsp ximenez (or your favourite tipple) + a couple of extra tbsps for after cooking
Wash, remove stones and cut plums into a 1cm dice and place in a bowl with the booze of your choice. Leave to marinate overnight
Pre heat the oven to 170 degrees. Line a 30 x 20cm baking tin with baking paper
Melt the butter and dark chocolate melts together and set aside
In a beater whip the eggs and sugar until light and fluffy. Add the chocolate and butter and continue to mix until just incorporated
Sieve together the flour, baking powder, cocoa and gently fold through the egg mix
Lastly fold in the sour cream, marinated plums (including the liquid) and Ocho chocolate. Pour the batter into the prepared tin. Bake the brownie for approx. 1 hour until it feels set. Allow to cool. Brush over extra ximenez and allow to soak in to brownie. Cut into 12 portions and then dust with cocoa
*gluten free flour can be substituted in place of plain flour to make the brownie gluten free
