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 intensely aromatic and melting batter.
It’s an incredibly easy recipe to prepare and ideal as both a snack and a dessert after a meal.
The intense contrast between the sweetness of the fruit and the deep flavor of 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 the first bite!
Curiosity about brownies
The brownie originated in the United States at the end of the 19th century, probably by mistake: it is 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 a timeless classic of American pastry.
Its main characteristic is the texture: melting, dense, and chocolatey, often enriched with nuts or glaze. Here we have reinterpreted it in a summer key with the addition of fresh peaches, which provide softness, contrast, and a touch of freshness ideal for the good 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
- 25 oz peaches (peeled and pitted)
- 3.5 oz dark chocolate
- 7 tbsp butter
- 4 eggs
- 0.6 cup granulated sugar
- 1.5 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 packet baking powder
Tools
- Pans
- Oil Sprayers
- Stand Mixers
- Spatulas
- Knives
To start this delicious cocoa and peach cake…
Melt in a double boiler or microwave the butter with the dark chocolate.
Beat in a stand mixer or with electric whisks and a large bowl, the eggs with the granulated sugar.
Then add the liquid mix of butter and dark chocolate while continuing to beat everything.
Sift together the flour, cocoa, and baking powder, then add these powders to the previously made mixture, incorporating them well and obtaining a smooth lump-free mixture.
Grease the 9/9.5 inch pan with the appropriate release agent or line it with parchment paper and then pour in the chocolate mix.
Wash, peel, pit the peaches and cut them in half or into wedges according to your preference, and insert them into the batter, pressing slightly.
All that’s left is to bake the chocolate, cocoa, and peach brownie cake in a preheated oven at 356°F static mode, cooking for about 40/45 minutes but as always depending on your home oven and doing the toothpick test.
When baking is complete, let it cool and then remove from the pan and serve at room temperature dusted with powdered sugar.
Guys, it really is tasty, I recommend it!
Enjoy your meal and happy cooking!
Annalisa
Variants and Storage
Variants
You can replace the peaches with:
• fresh sliced apricots
• pears (very ripe)
• fresh figs
• fresh sliced apricots
• red fruits (raspberries or blueberries, to be gently mixed into the batter)
or more winter versions with bananas or thinly sliced apples
The important thing is that the fruit does not release too much water (avoid fresh strawberries and pineapple, which could compromise the structure of the dessert)
Storage
The peach brownie can be stored at room temperature for 1 day under a glass dome or well covered.
It can be kept in the refrigerator for up to 3-4 days: in this case, it is better to let it return to room temperature or warm it slightly before serving.
It can also be frozen if you prefer, but already sliced: wrap them individually with plastic wrap and store them in an airtight container. Then defrost at room temperature or pass it in the microwave for a few seconds.
FAQ (Questions and Answers)
Source: Cucinare bene June 2025
