Pear is one of my favorite flavors. I love it in all forms, fresh, jelly, cooked, poached or baked. I even love the scent in cosmetic form, perfume, soaps, etc. Ima pear girl.
This combination of pear and brownie is divine. The brownies are fudgy and the pears are crisp and sweet. The batter uses half all purpose and half almond flour for a nutty flavor bump.
The best part is how guilt factor of this dessert is dialed down because, your know, fresh fruit. lol.
Bake time: 25 minutes
Yield: 1 dozen brownies
- 3+1/2 lbs ripe pears
- 3 tablespoons lemon juice
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1+3/4 cups all-purpose flour
- 1+3/4 cup almond flour
- 1/2 teaspoon salt
- 7 ounces bittersweet chocolate
- 1 cup (2 sticks) unsalted butter
- 1/2 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 4 tablespoons milk
- Line a brownie pan with parchment paper. Grease the paper and the sides of the pan.
- Preheat the oven to 350 degrees F.
- Peel, halve and core the pears. Cut each half into thin wedges. Place the wedges in a bowl and toss with the lemon juice and set aside.
- In a separate bowl, whisk together the cocoa powder, all-purpose flour, almond flour, baking powder and salt. Set aside.
- Chop the chocolate and melt in a double boiler. Add the butter, sugar, and vanilla extract. Cook stirring vigorously until the sugar has melted and the mixture is smooth.
- In a separate bowl, beat the eggs together. Slowly add 1/4 cup of hot liquid to the beaten eggs, whisking quickly to temper the eggs.
- Whisk the tempered egg mixture back into the chocolate mixture. Whisk in the milk.
- Fold the dry ingredients into the chocolate mixture. Mix until just combined.
- Spread the brownie batter out in the prepared pan.
- Push the pear slices into the batter vertically in rows.
- Place the pan in the oven and bake for 30 minutes or until a knife inserted in the center of the cake comes out clean.
- Remove from oven and let cool before removing from the pan.
- Cut into pieces and serve.