Brownies with roasted peaches and mint

I searched all over the internet for brownie recipes but most of them had quite a lot of sugar and butter in them, which is obviously needed for the brownie to have the typical crunchy outside and sticky inside. However, I wanted to make a lighter version so here is my very own brownie recipe. It's not excessively sweet but very chocolaty and has lots of cocoa in it. Together with the roasted peaches it didn't take long to finish all of them! :)

Ingredients for 12 pieces:

• 15 dkgs of sugar
• 15 dkgs of flour
• 4 dkgs of cocoa powder
• 3 eggs
• 10 dkgs of dark chocolate
• 1 teaspoon of baking powder
• 1 dl of oil

For the peaches:

• as many nectarines or peaches as you would like to make
• a couple of fresh mint leaves chopped
• zest and juice of one lemon or lime
• sugar

Stir the sugar into the beaten eggs and the oil. Measure the flour and add the cocoa powder and the baking soda. Cut the dark chocolate into small pieces and add those to the flour mixture as well. Now it's time to combine the wet and the dry ingredients, which will complete our dough.

Get a baking tin and butter it on the inside. Pour in the dough and even it out. It needs 15-20 minutes in the oven at 175 degrees. I did a needle test at 15 minutes and it was not sticky any more so I immediately took it out, so the middle of the brownie remained sticky. That completes the brownies, now to the peaches.

Wash them and cut them in halves, take out the seeds. Get a heatproof pan, and place the peaches into the pan, so that the cut side is facing the bottom of the pan. Sprinkle the zest of the lemon on top, add the lemon juice and the sugar. Tear up the mint leaves and sprinkle the pieces on top of the peaches. Cover the pan with aluminum foil and let it steam for 20 minutes in the oven. Then remove the foil and let it get caramelized a bit.