These mouthwatering brownies can be served as a dessert.
Ingredients
- 2 large ripe pears peeled, cut in half and the core removed
- Juice of ½ lemon
- 125 g unsalted butter
- 200 g chocolate 50 per cent cocoa solids at least, broken into small pieces
- 3 eggs beaten
- 250 g soft light brown sugar
- 100 g spelt flour or plain flour
- 3 tbsp rolled oats
- 60 ml whisky
Servings:
Instructions
- Preheat the oven to 200C/180C fan/gas mark 6 and line a 20 x 20cm tin (or equivalent) with greaseproof paper.
- 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).
- Remove from the heat and leave to cool, before discarding the liquid and cutting each pear half in half again.
- 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.
- 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.
- Pour the brownie mix into the tin, arrange the cooked pear quarters and top with the final tablespoon of oats.
- 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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