Master chef
Utensils
Apron
baking paper
Bowl
Oven mitts
Pan
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
One square baking tin (approx. 20 cm)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Mise-en-place
Tin
Line the base of the baking tin with baking paper, grease the sides with butter.
Brownie mixture
Break half of the chocolate into pieces, set aside. Place the butter in a pan, melt over a medium heat. Remove the pan from the heat. Finely chop the remainder of the chocolate, add, melt, stir until smooth. Add the sugar, eggs and salt, mix using a whisk.
Coarsely chop the almonds, place in a bowl. Add the flour, cocoa powder, baking powder and cinnamon with the reserved chocolate, mix together, mix into the egg mixture. Transfer the brownie mixture to the prepared tin.
Plums
Halve the plums, remove the stones, spread on top of the brownie mixture.
Bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the brownies to cool slightly in the tin, remove from the tin, place on a cooling rack with the baking paper and leave to cool. Cut the brownies into slices.
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