Fudgy pear and chocolate brownie
Nici Wickes' brownie recipe, studded with pieces of fresh pear, is simply sublime. It’s fudgy and cakey, and the pear interrupts the richness just enough to make a second – or third – piece perfectly acceptable!
- 40 mins cooking
- Makes 20
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Ingredients
- 220 gram butter, cut into cubes
- 150 gram dark chocolate (60%+ cocoa), roughly chopped
- 1 1/2 cup sugar
- 1/2 cup brown sugar, lightly packed
- 4 medium eggs
- 2 teaspoon vanilla extract
- 1 1/4 cup plain flour
- 1/2 teaspoon sea salt
- 3 heaped tbsp dark cocoa
- 1 teaspoon cinnamon
- 2 pears, peeled, cored and cut into 1cm cubes
Method
- 1Preheat oven to 180°C. Line a sandwich tin with baking paper.
- 2In a medium-large saucepan, melt the butter and chocolate over a low heat. Whisk to smooth. Add the sugar and heat gently for 1-2 minutes until some of the sugar dissolves. Cool to room temperature.
- 3Once cooled, whisk in 2 eggs until smooth. Add the remaining 2 eggs and vanilla, then whisk until combined – don’t overmix at this stage as it will give you a too-cakey texture.
- 4In a medium bowl, whisk the flour, salt, cocoa and cinnamon together. Add the pear cubes and toss to coat in the dry ingredients.
- 5Sprinkle the dry mixture over the chocolate batter. Fold together until just combined.
- 6Pour the batter into the prepared tin and smooth the top. Bake in the centre of the oven for 30-40 minutes, rotating halfway through, until a skewer inserted into the centre comes out with a few moist crumbs sticking to it. Cool completely in the tin before cutting into squares.
Notes
- Makes 20-24 pieces. - Brownies wrapped in foil and kept in the fridge will keep for at least 7 days. Bring to room temperature before serving.
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