Brownie mix: 6 eggs, 300 g of sugar, a pinch of salt, 2 packets of Bourbon vanilla sugar or a teaspoon of vanilla extract or powder, 300 g dark chocolate, 300 g butter min. 80%, 300 g of flour
Furthermore 1 kg of peeled fruit (cherries, sour cherries, apricots, peaches, nectarines, raspberries, blueberries, etc.), 50 g hazelnuts, almonds, pistachios or finely chopped walnuts
Wash the fresh fruits and destone them. Slice the apricots and pit the cherries.
Melt the butter and chocolate, stir occasionally, and let the mixture cool for about 10-15 minutes.
Preheated the oven to 170 C with ventilation, respectively medium setting for the gas ones.
In the bowl of the food processor, put the whole eggs with the sugar, vanilla and salt. Beat the eggs well (approx. 5-6 minutes) until you get a foamy mix, light in color. On top of it, pour in a stream, the chocolate with butter and mixed them for 1 minute.
Sift the flour directly into the bowl and mixed the dough for another 1 minute, at low speed.
Line the pan (28×38 cm) with baking paper and pour the batter for this chocolate brownie into it. Level it with the spatula and decorated it with the apricot slices, cherries and the rest of the fruits. Finish with 2-3 tablespoons of chopped hazelnuts, sprinkled over the fruit.
Put the tray in the oven preheated to 170 C and let it bake for approx. 35-40 minutes. An authentic brownie should be moist in the center, not completely baked. In the present case, we also have many fruits that leave juice during baking, so we should bake the cake a little longer, compared to its version without fruits.
Take it out of the oven and let it cool for one hour.
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