Chocolate and peach brownie

Name: Chocolate and peach brownie
Ingredients: 100 g butter; 50 g chocolate; 140 g sugar; 1 sachet vanilla sugar (8 g); 1 g salt; 2 eggs; 5 g baking powder; 7 g cocoa; 30 ml mineral water; 70 g flour; 2.5 g butter; 4 medium peaches (about 600 g); 1 tablespoon icing sugar; 20 g chocolate sprinkles (optional)

Dessert - Chocolate and peach brownie by Simona J. - Recipia

The chocolate and peach brownie has a moist, dense crumb, topped with baked slices of autumn peaches, all made in a multicooker. I prefer chocolate with a more bitter taste, for contrast with the peaches. Prep: 20 minutes. Cook: 45 minutes. Rest: 45 minutes. Total time: 110 minutes. Servings: 8. Approximately 300 kcal and 5 g protein per serving.

Ingredients

100 g butter
50 g chocolate
140 g sugar
1 sachet vanilla sugar (8 g)
1 g salt
2 eggs
5 g baking powder
7 g cocoa
30 ml mineral water
70 g flour
2.5 g butter
4 medium peaches (about 600 g)
1 tablespoon icing sugar
20 g chocolate sprinkles (optional)

Preparation

1. Melt 100 g of butter with the chocolate over low heat for 5 minutes, stirring until smooth. Leave the mixture to cool for 15 minutes. 2. Stir in the vanilla sugar, granulated sugar and salt. Add the eggs one at a time, mixing after each, then add the baking powder and cocoa. 3. Pour in the mineral water and mix until smooth. Add the flour a spoonful at a time, stirring until no dry streaks remain. 4. Grease the multicooker bowl with 2.5 g of butter and pour in the batter. 5. Slice the peaches and arrange them on top. Sprinkle with half the icing sugar and the chocolate sprinkles, if using. Put the bowl in the appliance, select the Bake program at 180°C and bake for 40 minutes, until the centre is set. 6. Take out the cake and leave it to cool for 30 minutes. Sprinkle the remaining icing sugar on top.

Notes

Serve it with plain yogurt, especially if the peaches have made the top soft. In texture, it is closer to a fruit traybake than a fluffy loaf cake. You can use 4 medium nectarines instead of the peaches, and leave out the chocolate sprinkles. Choose ripe but firm fruit; very soft fruit gets squashed when cut. In a multicooker, the top browns less than in an oven, so check that the centre has set too. I plan it for dessert after a meal and bake it ahead of time, so it has time to cool before slicing. Covered, it keeps in the fridge for up to 3 days. The batter contains gluten, dairy and eggs.