4.9 from 147 votes
Pear Brownies
Pear Brownies combine the rich, chocolatey depth of cocoa with the fresh, juicy sweetness of pears. The batter is made creamy with butter and heavy cream, enriched with eggs whipped for lightness, and gently folded with flour and cocoa for a tender crumb. This cake-style brownie bakes to a slightly airy texture, balancing softness and chocolate intensity.
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Course:
Dessert
Cuisine:
American, International
Ingredients
- 1/2 kg pear small
- 7 egg large
- 100 g butter
- 100 ml water
- 50 ml heavy whipping cream
- 80 g cocoa powder
- 150 g sugar
- 120 g flour
- 1 tsp vanilla extract
- salt a pinch
Instructions
- Wash the pears and remove the seeds cutting the fruit from the bottom. Grease the baking tray well with butter.
- Put the water, butter, sugar, and cocoa powder over medium heat in a small saucepan. Allow the mixture to heat up and combine without boiling. The butter should be completely melted and the cocoa powder incorporated. It will turn into a slightly thin cream. Refrigerate until it gets to room temperature.
- Separate the yolks from the egg whites. Incorporate the yolks into the chocolate cream, one at a time. Stir well after adding each one. Add the heavy whipping cream, then incorporate the flour stirring gently until smooth.
- Whip the egg whites with a pinch of salt until they turn into a firm foam. Gently fold the egg white foam into the chocolate cream, using upward movements. It is best to incorporate the egg whites in batches, to make the mixture more fluid and not lose too much volume.
- Bake the cake for no more than 30 minutes. It will be a slightly airy brownie with an intense chocolate taste and slight moisture from the juicy pears.
- Leave the brownie to cool in the tray. Serve at room temperature, sharing with your loved ones. Enjoy!
Cup of Yum