Pear brownies

I’m a real sucker for brownies and blondies, so I’ll use any excuse to whip up a batch. Last week, there were a number of pears leftover at work, so I took them home with plans to make something. The last time I did that, I came back to work on the Monday having totally winged it to produce a very moist chocolate and pear cake (and it was received very well).

Chocolate and pear go so well together!

This time around, I wanted to do the easy thing and just run with a recipe I knew would work, so..pear brownies!

My failsafe (for me, anyway) brownie recipe is:

  • 250 grams of milk chocolate
  • 250 grams of dark chocolate
  • 250 grams butter
  • 5 eggs
  • 1 cup brown sugar
  • 1 cup plain flour (or almond meal)
  • 1 teaspoons vanilla essence
  • 150-250 grams of mix-ins of your choice – I’ve used nuts, cherries, berries, more chocolate!

To add the pears into the mix:

  • 4-5 pears, peeled and chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 1/2 cup extra flour/almond meal

Method:

  1. Put your pears with the sugar and water in a pot over a medium heat and let it cook down until the pears are super soft. I sometimes like to give mine a mash to see if they are soft enough and to help them cook even faster.
  2. Put the pears aside to cool.
  3. Preheat the oven to 180 degrees.
  4. Line a tin with baking paper (I like to spray the tin with oil, then put the paper in so it sticks. I also cut down the corners so it sits nicely).
  5. Put the chocolate and butter in a heatproof bowl and melt over a pot of water (ensure not to let the bowl touch the water!). Keep an eye on this process because you don’t want the chocolate to burn. Once melted, remove from the heat.
  6. As the chocolate mixture is cooling, whip up the sugar and eggs – they will get a bit thick.
  7. Add the vanilla to the chocolate mixture and mix.
  8. Combine the chocolate mixture and the egg mixture while stirring.
  9. Fold in the 1.5 cups of flour, and the pear mixture until well combined.
  10. Pour the mixture into the tin and pop in the oven for around 25-30 minutes (look for a flaky top).
  11. Once cool, put it in the fridge for a few hours, then you can cut up.

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