Ingredients

100g bittersweet chocolate, coarsely chopped
250g fresh raspberries
2 ripe peaches, cut into cubes
5 eggs
80g all-purpose flour
200g sugar
1 vanilla bean, insides scraped
125ml + more oil
Pinch of salt
1 teaspoon baking powder
20g cocoa powder
100g almonds, coarsely chopped

Method

1. Pre-heat oven to 180 degrees C. Brush a square springform (20 x 20 cm)with a tiny amount of the oil.
   
2. Melt the chocolate in a water-bath or a double boiler.
   
3. Using an electric whisk, whisk eggs, sugar, vanilla innards and pinch of salt until thick and creamy – about 8-10 minutes. Then incorporate the oil and continue to whisk.
   
4. Mix flour, baking powder and cocoa powder then sieve into the creamy egg mixture. Add the almonds and melted chocolate, then gently beat into a homogeneous mixture.
   
5. Pour the batter into the springform and spread out the raspberries and peach cubes over the batter.
   
6. Bake in the oven for approx. 25-30 minutes on the middle rack. Remove from the oven and allow to cool completely, then cut into equal squares – 5 x 5 cm.

While these brownies certainly will not last long a quick word – these will keep only 3-4 days due to the fruit. Store in air-tight containers, preferably in the fridge to keep them as fresh as possible.