The chocolate and peach brownie cake is a summer dessert with a rich and intense chocolate heart, enriched with fresh peach slices that perfectly complement this intense and dark-flavored batter.
It is an easy recipe to prepare and ideal both as a snack and as a dessert at the end of a meal.
The intense contrast between the sweetness of the fruit and the deep flavor of the cocoa and dark chocolate makes this cake irresistible.
If you, like me, love simple yet impressive desserts, this summer version of the classic brownie will win you over at first bite!
Curiosity about the brownie
The brownie originated in the United States at the end of the 19th century, probably by mistake: it’s said that a cook forgot to add baking powder to a chocolate cake, resulting in a low, moist, and compact dessert. Since then, the brownie has become an enduring classic of American pastry.
Its main feature is the texture: fudgy, dense, and chocolaty, often enriched with nuts or glaze. Here we’ve reinterpreted it in a summer key by adding fresh peaches, which provide softness, contrast, and a touch of freshness ideal for the bright season.
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Still on the BROWNIE THEME, here are other recipes already published on the blog La cucina di ASI
- Difficulty: Medium
- Cost: Medium
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 lbs peaches (peeled and pitted)
- 3.5 oz dark chocolate
- 7 oz butter
- 4 eggs
- 2/3 cup granulated sugar
- 1 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 packet baking powder
Tools
- Baking Pans
- Oil Sprayers
- Stand Mixers
- Spatulas
- Knives
For this delicious cake with cocoa and peaches, let’s start by…
I melt the butter with the dark chocolate in a bain-marie or microwave.
I whip the eggs with granulated sugar using a stand mixer or electric beaters and a large bowl.
I then add the liquid mix of lukewarm butter and dark chocolate, continuing to beat the mixture.
I sift together the flour, cocoa, and baking powder, then add these powders to the previously made mixture, incorporating them well to achieve a smooth, lump-free texture.
I grease a 9-9.5 inch baking pan with the appropriate release spray or line it with parchment paper and pour in the chocolate mixture.
I wash, peel, pit the peaches, and cut them in half or into slices as desired, and insert them into the batter, pressing slightly.
I just need to bake the chocolate, cocoa, and peach brownie cake in a preheated static oven at 350°F (180°C), baking for about 40/45 minutes, but as always, depending on your home oven and performing the toothpick test.
Once baked, I let it cool and then serve it at room temperature, dusted with powdered sugar.
Guys, it’s really tasty, I recommend it!
Enjoy your meal and happy cooking!
Annalisa
Variants and Storage
Variants
You can substitute the peaches with:
• fresh apricot slices
• pears (well-ripened)
• fresh figs
• fresh apricot slices
• red fruits (raspberries or blueberries, gently mixed into the batter)
or more wintry versions with bananas or thinly sliced apples
The important thing is that the fruit doesn’t release too much water (avoid fresh strawberries and pineapple, which could compromise the structure of the dessert)
Storage
The peach brownie keeps at room temperature for 1 day under a glass dome or well-covered.
It can be stored in the refrigerator for up to 3-4 days: in this case, it’s better to let it return to room temperature or heat it slightly before serving.
It can also be frozen if preferred but already sliced: wrap them individually with plastic wrap and store them in an airtight container. Then thaw at room temperature or microwave for a few seconds.
FAQ (Questions and Answers)
SOURCE Cucinare bene June 2025
