Ingredients

150g dark chocolate melts
95g Ocho chocolate (I used Solomons 70%) roughly chopped
150g butter
200g sugar
4 eggs
55g flour
60g cocoa
100g sour cream
2 tsp baking powder
200g Omega plums
2 tbsp ximenez (or your favourite tipple) + a couple of extra tbsps for after cooking

Vendors

Wash, remove stones and cut plums into a 1cm dice and place in a bowl with the booze of your choice
Leave to marinate overnight Pre heat the oven to 170 degrees
Line a 30 x 20cm baking tin with baking paper Melt the butter and dark chocolate melts together and set aside In a beater whip the eggs and sugar until light and fluffy
Add the chocolate and butter and continue to mix until just incorporated Sieve together the flour, baking powder, cocoa and gently fold through the egg mix Lastly fold in the sour cream, marinated plums (including the liquid) and Ocho chocolate
Pour the batter into the prepared tin
Bake the brownie for approx
1 hour until it feels set
Allow to cool
Brush over extra ximenez and allow to soak in to brownie
Cut into 12 portions and then dust with cocoa *gluten free flour can be substituted in place of plain flour to make the brownie gluten free