Simply irresistible!!
These are Pear and Walnut Brownies!!
No introduction is needed for these treats; everyone knows brownies by now. I personally love trying different variations like this one with pears and walnuts, a classic combination.
My pear and walnut brownies are gluten-free, and I’ve used lactose-free butter, but you can easily substitute the same amount of gluten-free flour with all-purpose flour for the “normal” version.
So, here are some other ideas for original brownies, and let’s start with the recipe!!
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Fall, Winter
Ingredients
- 7 oz 50% dark chocolate
- 9 tbsp butter
- 9 tbsp brown sugar
- 3 eggs (at room temperature)
- 10 tbsp gluten-free cake flour (or 6 tbsp rice flour and 3 tbsp cornstarch)
- 1/2 cup unsweetened cocoa powder
- 7 oz Abate pear (1 large, weight after discarding)
- 1 cup chopped walnuts
- 1 pinch salt
- 1/2 tsp baking soda
Steps
First, preheat the oven to 350 degrees Fahrenheit.
Peel the pear and cut it into small cubes, set aside.
Chop the dark chocolate and melt it in a double boiler (or microwave) with the butter, mix well and let cool.
In a large bowl, beat the eggs with the sugar (you can use a hand whisk), then add the melted chocolate slowly while continuously stirring.
Sift the flour with cocoa, salt, and baking soda and add them to the mixture.
Finally, add the pear pieces and chopped walnuts and mix.
Now pour into a baking dish lined with parchment paper, I used a rectangular pan 8 x 10 inches, and spread it well.
Bake at 350 degrees Fahrenheit for about 35 minutes.
Once baked, let the brownie cool completely at room temperature before cutting it into squares.
I also recommend storing them in the fridge; they will be even more delicious!
As always, I recommend doing the toothpick test in the center of the cake to check for doneness. Naturally, in this case, it won’t come out perfectly clean (like in a classic cake) but a bit “moist.”
As with any dessert with fresh fruit inside, if you want it to last a few days, keep it in the fridge. If you know it will disappear quickly 🤭, you can leave it at room temperature but well-covered in a cake container.
