Plum jam brownie

Name: Plum jam brownie
Ingredients: 250 ml cold water; 200 g granulated sugar; 3 tablespoons sunflower oil; 325 g white flour type 00; 5 g baking powder; 2 tablespoons cocoa; 1 tip of a teaspoon of salt; 3 tablespoons plum jam

Dessert - Plum jam brownie by Tudora N. - Recipia

Plum jam keeps this plum jam brownie soft, with a slightly moist, sweet crumb. The batter with water, oil and cocoa bakes into a low cake with a plum flavor. I choose a jam with small pieces, not one that’s almost liquid. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Servings: 8. Approximately 320 kcal and 5 g protein per serving.

Ingredients

250 ml cold water
200 g granulated sugar
3 tablespoons sunflower oil
325 g white flour type 00
5 g baking powder
2 tablespoons cocoa
1 tip of a teaspoon of salt
3 tablespoons plum jam

Preparation

1. Put the cold water and sugar in a bowl. Beat on the lowest speed until the sugar dissolves, then add the oil and mix gently. 2. Sift the flour with the baking powder and add them gradually to the bowl. Mix until there are no lumps, then fold in the cocoa, salt and plum jam. The batter should be smooth. 3. Line a rectangular pan with baking paper and pour in the batter; level it out. Bake in an oven preheated to 180°C for 20 minutes, until a toothpick comes out without any raw batter. 4. Let the cake cool before cutting. Dust it with powdered sugar, if you like.

Notes

I have a slice with black coffee. I keep the cake covered in the fridge for up to 3 days. Thick jam sits better in the batter than watery jam. If the jam is very sweet, the cake will be sweeter too; a slightly tart one keeps the plum flavor more noticeable. Mix the batter only until smooth, since mixing it for too long can make the crumb denser. Unsweetened cocoa works better than a drink mix, which contains sugar. You can replace the plum jam with the same amount of apricot or sour cherry jam. The flour contains gluten, and the cake has no dairy or eggs.