- 200g softened butter
- 1 1/2 cups sugar
- 3 eggs
- 2-3 Tbsp Kirsch liqueur
- 1 cup cocoa
- 1/2 cup plain flour
- 400g tin Black Doris plums, stones removed
Suggested wine match - 2013 Waipara Hills Central Otago Pinot Noir
From The Food Show 2015.
Preheat the oven to 160°C. Grease a medium-sized square tin (approx. 25cm).
Cream the butter and sugar until pale.
Add the eggs one at a time, beating the mixture in between each addition.
Mix in the liqueur.
Sift in the cocoa and flour and gently fold into the mixture.
Pour the mixture into the tin, smooth the top of the mix. Place the plums gently into the mixture.
Cook the brownies for 50 minutes. Cool and then serve.