Dark Chocolate Plum Brownie with Frangelico-spiked Chocolate Sauce

Such a magic combination: dark chocolate, ripe plums, vanilla bean ice cream and a hit of hazelnutty Frangelico-spiked, hot choc sauce…

300 grams butter

300 grams 70 per cent dark chocolate, cut into chunks

6 eggs, size 7

2⅓ cups caster sugar

1⅓ cups plain flour

1 cup dark Dutch cocoa powder

4-6 plums (depending on size), halved and stones removed vanilla bean ice cream, to serve

Chocolate Sauce (see recipe below)

Preheat the oven to 170°C. Line a 32cm x 22cm deep baking tin with baking paper.

BROWNIE: Put the butter and dark chocolate in a large microwave-safe bowl and microwave at medium power in bursts of 30 seconds, stirring in between until smooth and melted. In a separate bowl beat the eggs with the caster sugar until pale and creamy. Stir in the chocolate mixture. Sift the flour and cocoa into the mixture, and stir to combine. Pour into baking tin and even out the surface with the back of a tablespoon. Nestle the plums into the mixture, cut side up, and bake for 35-40 minutes until just cooked through.

TO SERVE: Slice the brownie and briefly reheat slices in the microwave to warm through. Serve with a generous scoop of vanilla bean ice cream and a good drizzle of chocolate sauce. SERVES 10-12