Pear, Chocolate and Whisky Brownies (9-12)

These mouthwatering brownies can be served as a dessert.

Pear, Chocolate and Whisky Brownies (9-12)
Print Recipe
Pear, Chocolate and Whisky Brownies (9-12)
Print Recipe
  1. Preheat the oven to 200C/180C fan/gas mark 6 and line a 20 x 20cm tin (or equivalent) with greaseproof paper.
  2. In a saucepan, cover the pears with cold water and the lemon juice then gently bring to the boil over a moderate heat. Reduce the heat to a simmer and cook until the pears are easily pierceable with a skewer or sharp knife (the time will depend on how ripe your pears are).
  3. Remove from the heat and leave to cool, before discarding the liquid and cutting each pear half in half again.
  4. Melt the butter and the chocolate in a bowl over a pan of simmering water, or alternatively use the microwave set to medium-low in short, sharp bursts. Put to one side when melted.
  5. Beat the eggs and sugar together until creamy and voluminous. Gently fold through the flour, two tablespoons of the oats and a pinch of salt before adding the melted chocolate and butter, then finally the whisky, stirring briefly to combine.
  6. Pour the brownie mix into the tin, arrange the cooked pear quarters and top with the final tablespoon of oats.
  7. Bake in the hot oven for around 25-30 minutes, until the top of the brownie has a few cracks but the middle is still a little wobbly. Remove from the oven and leave to cool for at least 20 minutes before cutting and serving.
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