This is the bad boy of all bad boys brownies.
There are four things going on , soft, moussey, crunchy and a little bit tangy. These are my Pecan n’ Pear Brownies.
Pears and chocolate are quite simply one of the best marriages in the food world. I used tinned pears as they are naturally soft and very tangy, perfect to offset the richness of the chocolate.
2 tins of pears, drained
300g dark chocolate (70% and above)
200g white chocolate
100g milk chocolate
Salted butter, melted (170 g)
Soft dark brown sugar (250 g)
2 eggs and 1 yolk
2 teaspoons vanilla extract
Plain flour 90g
Cocoa powder 50g
1 teaspoon salt
30g crushed pecans
(for the ganache)
3 tbsp coconut oil
6 tbsp maple syrup
3 tbsp cocoa powder
Pinch of salt
Preheat the oven to 350°F (180°C).
Rub butter inside an 8-inch square baking dish, and using a seive, add 1 heaped tablespoon of cocoa powder and coat the entire baking dish. Add
the drained pears. Chop the chocolate into chunks. Melt all of the dark chocolate & butter in the microwave. This should take a few minutes.
In a large bowl, mix the sugar and eggs with an electric hand mixer, then beat in the vanilla for 1-2 minutes, until the mixture becomes fluffy and light in colour.
Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like.
Fold in the milk and white chocolate chunks, then transfer the brownie batter to the cocoa dusted baking dish.
Bake for 25 minutes.
After 15 minutes, take out the oven and carefully slam on the counter to create that crackled top effect. Return to cook for 5-10 minutes.
To make the ganache add all of the ingredients together, melt in the microwave and drizzle on top of the brownies. Top with the crushed pecans. Serve!