Wattleseed chocolate brownie

Instructions

1. Preheat the oven to 160˚C (fan-forced). Grease and line a 20 cm square cake tin with baking paper.
   
2. Use a double boiler to gently melt the butter and chocolate with the salt. Remove from the heat and allow to cool gently.
   
3. In the bowl of a stand mixer with the whisk attachment fitted, beat the eggs and sugar over high speed until thick and pale. Remove the bowl from the stand mixer, and gradually fold in the cooled butter and chocolate mixture. Sift the flour and 10 g wattleseed over the egg mixture and use a spatula to gently fold in.
   
4. Pour the brownie batter into the prepared cake tin and sprinkle with an extra 15 g wattleseed. Bake for 300-35 minutes, or until the top of the brownie is firm, but with a wobbly centre (this will ensure a fudgy brownie!) Remove from the oven and allow to cool in the tin.
   
5. To make the poached Davidson plums, in a medium saucepan heat the sugar and water and cook, stirring, until the sugar dissolves. Add the Davidson plums, cover with a lid (or cartouche!) and poach for 10-15 minutes, or until just softened.
   
6. To serve, cut the brownies into 5 cm squares. Serve with the poached Davidson plums and a dollop of Chantily cream.

• To make the Chantilly cream, combine 300 ml thin cream, 1 tsp vanilla extract and 1 tbsp caster sugar in a large mixing bowl and beat until you reach soft peaks. Refrigerate until required.