As promised - here comes the Pear-Brownie recipe which I announced in the Pickled Pears recipe a few days go. I decided to prepare the pears 1 day in advance but you can also make them the same day.
I couldn't think of a better occasion to make these chocolatey treats than the get together with my wonderful friend Lisa, which was long overdue. We had to catch up A LOT as the last time we had the chance to just sit & talk was a long time ago. So this Saturday it was - and it was a gorgeous, sunny November day.
(by Kreativ Küche, Äpfel&Birnen)
Serves 1 baking sheet (20x20 cm; 7.87"x7.87")
Note: Our baking sheet was way larger so I used a gratin dish; it was a little too deep though which is why the pears sunk in a little too deep. Next time I'll try out souffle dishes and/or a muffin tin or one of our baking sheets which is called "universal pan" ... hoping that it's not too large and the cake can rise enough!
100g (3.5 oz or 1 cup, slightly headed) dark chocolate
75g (2.6 oz or 1/3 cup) butter
9 small, pickled pears (you can find the recipe here)
75g (2.6 oz or 1/3 cup) sugar
50g (1.8 oz or a little less than 1/4 cup) crème fraîche
100g (3.5 oz or 1 cup, slightly headed) flour (Type 405)
1 tsp baking powder
Crumble the chocolate and together with the butter melt in a bowl over a pot of hot water.
Pre-heat the oven to 180°C (356°F). Line a deep baking sheet with parchment paper (or as I did, a gratin dish). In case you didn't prepare the pears in advanced, make them now following this recipe.
Beat eggs, sugar and a pinch of salt until creamy-foamy. Stir in the crème fraîche and then the molten chocolate-butter-mix. In a separate bowl combine the flour and the baking powder. Gradually add it to the egg-chocolate-mix.
Then pour the mix into the lined baking sheet and place the pears in it.
Note: As the dough is very fluid, the pears tend to fall which is why I will place them into the dough after it has been in the oven 5-10 minutes. No guarantee that works but I'll tell you as soon as I found out.
Bake the brownies at 180°C (356°F) for about 20-25 minutes.
Note: As the pears are loosing lots of moisture during the baking process, make sure you check the dough with a tooth pick which you stick into the dough close to the pears as this is the "critical" part. I had to take it out even though there was still some dough on the stick - I hope that using another dish the next time it will work out a little better. Nevertheless, the melted chocolate inside was a nice gimmick and didn't do any harm to the chocolatey and pear-spicey taste.
Let it cool down and cut into pieces; each pear is one piece. Dust with icing sugar if you like.
In case you can't find small pears or want to skip the preparation of the pickled pears, use 3 medium sized pears instead. Peel and core them, cut them and steam in some white wine and sugar. When the pear pits have cooled down just mix them into the dough and bake it as explained above.