Pear and nut brownies from the tin

Name: Pear and nut brownies from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 can(s) (850 ml) Pears; 325 g lactose-free chocolate; 250 g lactose-free butter; 250 g Walnut kernels; 7 Eggs (size M); 7-10 Tbsp pulp of 1/2 vanilla pod; 1 pinch Salt; 400 g Sugar; 350 g Flour; 1/2 package Baking Powder; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 can(s) (850 ml) Pears
325 g lactose-free chocolate
250 g lactose-free butter
250 g Walnut kernels
7 Eggs (size M)
7-10 Tbsp pulp of 1/2 vanilla pod
1 pinch Salt
400 g Sugar
350 g Flour
1/2 package Baking Powder
7-10 Tbsp Grease

Directions

1
Drain the pears in a sieve. Coarsely chop 300 g chocolate. Melt butter and chocolate in a small pot at low heat while stirring, remove from the heat. Coarsely chop nuts
2
Whisk eggs, vanilla pulp, salt and sugar with the whisk of the hand mixer for 2-3 minutes until creamy, stir in chocolate butter. Mix flour and baking powder, stir into the chocolate mixture, fold in 2/3 of the walnuts
3
Grease the fat pan of the oven (32 x 39 cm) well. Spread the dough on it and smooth it down. Cut the pear halves into a fan shape, spread them on the cake and sprinkle the remaining nuts on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes (the dough is then still very soft and juicy)
4
Remove the tray from the oven and let it cool on a cake rack for about 3 hours. Roughly chop the rest of the chocolate, melt it over a warm water bath and let it cool down for about 10 minutes. Pour chocolate into a freezer bag, cut off one corner. Spray thin lines on the cake, let it set for about 30 minutes in a cool place. Cut the cake into 24 pieces
5
waiting time approx. 3 1/2 hours