I browned the butter and I used a touch of almond extract as well. I cut up some of the fruit so that it was distributed throughout the cake. It was moist but dense despite being careful folding. Nice for a slice but not my favorite fruit based cake.
These truly are the fudgiest brownies ever. I added toasted almonds to one side and I prefer them this way, the crunch is exactly what it needs. I spread the chocolate chips on top a little to hold them in place.
I doubled the recipe and made a few tweaks to the sauce layer to lighten it up (a whole cup of mayo plus pesto is way too much imo I used about half a cup mayo for the doubled recipe, I think a hefty quarter cup would be plenty, and I love mayo but with all that butter in the recipe I could not do both in those quantities in good conscience and it tasted amazing) but the crust recipe is truly incredible as is. It is very sticky so I had to dust my hands and pan with a little extra flour. It was so buttery and flaky when cooked I was very impressed. I added sundried tomatoes as well for extra tomatoey punch. If doubling the recipe you do not need an extra egg for the egg wash, one does fine, you would waste another. Definitely gonna play with that crust recipe for a dessert next.
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