Sweet
Chocolate brownies with plum sorbet
Dense, fudgy brownie squares against a sharp magenta plum sorbet — the cold fruit cuts the chocolate and makes the whole thing feel like a grown-up pudding.
Something different. Cut the brownies small so they can be eaten with fingers, and scoop the sorbet into little glasses beside them.
Method
- 01
Make the sorbet first. Simmer the plums with the sugar and water for 12–15 minutes until completely soft, then blend until smooth and pass through a sieve.
- 02
Stir in the lemon juice and the vodka, cool completely, then churn in an ice-cream machine, or freeze in a shallow tray and fork through every 40 minutes until deep pink and grainy-smooth.
- 03
Heat the oven to 170C fan and line a 20 x 30cm tin. Melt the chocolate and butter together over a pan of barely simmering water and cool slightly.
- 04
Whisk the eggs, sugar and vanilla for 4 minutes until pale and thick, then fold in the chocolate mixture.
- 05
Sift over the flour, cocoa and salt and fold until just combined — stop the moment there are no streaks.
- 06
Bake for 22–25 minutes until the top is set and cracked but the middle still has a wobble. Cool completely in the tin before cutting into small squares.
- 07
Serve with a scoop of plum sorbet in a chilled glass alongside each square.
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