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Brownies with Plum Buttercream

Brownies with Plum Buttercream

A delectable Plum Buttercream adds fruity flavor to a classic dessert in Brownies with Plum Buttercream. Brownies with Plum Buttercream pictured with Banana-Blueberry Oat Cakes and Irish Cream Panna Cotta

Brownies with Plum Buttercream
Serves: 25
  • ¾ cup Dutch process cocoa powder
  • ¾ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 2½ tablespoons dark-roast instant coffee granules
  • 1 teaspoon kosher salt
  • ½ cup unsalted Irish butter*, cubed
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ⅓ cup all-purpose flour
  • Plum Buttercream (recipe follows)
  • 6 ounces 60% cacao bittersweet chocolate baking bars, finely chopped
  • 2 tablespoons vegetable oil
  • Garnish: grated raw pistachios
  1. Preheat oven to 325°. Spray an 8-inch square baking pan with cooking spray. Line prepared pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together cocoa powder, granulated sugar, brown sugar, coffee granules, and salt.
  3. In a medium saucepan, melt butter over medium heat. Remove and let cool for 5 minutes. Gradually whisk butter into cocoa mixture until combined (mixture will be thick). Add vanilla extract, whisking until incorporated. Add eggs, one at a time, whisking well after each addition until well incorporated. Fold in flour just until combined. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely in pan.
  5. Using an offset spatula, spread an even layer of Plum Buttercream over cooled brownies. Cover and refrigerate for 1 hour.
  6. In the top of a double boiler set over simmering water, combine chopped chocolate and oil, stirring often until melted and smooth. Working quickly, pour chocolate mixture over chilled brownie. Using a small offset spatula and tilting brownie pan as needed, spread chocolate mixture in an even layer. Tap pan on counter several times to smooth chocolate mixture and release any air bubbles. Refrigerate, uncovered, for at least 1 hour.
  7. Using parchment paper as handles, remove brownie from pan and onto a cutting board. Using a warm serrated knife in a gentle sawing motion, trim edges from brownie and cut into 25 (approximately 1½-inch) squares.
  8. Garnish with freshly grated pistachios, if desired.
*We used Kerrygold.

Plum Buttercream
Serves: approximately 1 cup
  • ½ cup unsalted butter*, softened
  • ¼ teaspoon kosher salt
  • 2 cups confectioners’ sugar
  • ¼ cup plum preserves
  1. In a large bowl, beat together butter and salt with a mixer at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape down sides of bowl.
  2. With mixer at low speed, gradually add confectioners’ sugar to butter mixture, alternately with 2 tablespoons preserves at a time, beginning and ending with confectioners’ sugar and beating until smooth after each addition. Increase speed to medium, and beat until buttercream is light and fluffy, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Use immediately.
*We used Kerrygold.


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January/February 2022 Issue Preview