Pear brownies

Name: Pear brownies
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 150 g Fine couverture; 200 g Butter; 150 g Walnut kernels; 1 kg Pears; 6 Eggs (size M); 7-10 Tbsp Salt; 350 g demerara sugar; 150 g Fresh cream; 100 g Nut nougat cream; 250 g Flour; 2 TABLESPOONS Cocoa powder; 2 coated Tsp Baking Powder; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

150 g Fine couverture
200 g Butter
150 g Walnut kernels
1 kg Pears
6 Eggs (size M)
7-10 Tbsp Salt
350 g demerara sugar
150 g Fresh cream
100 g Nut nougat cream
250 g Flour
2 TABLESPOONS Cocoa powder
2 coated Tsp Baking Powder
7-10 Tbsp Grease

Directions

1
Coarsely chop the couverture and melt with butter over a warm water bath. Leave to cool a little. In the meantime chop the nuts coarsely. Peel and quarter pears, cut out the core. Cut quarter into slices.
2
Beat the eggs, salt and 300 g sugar with the whisk of the hand mixer. Stir in the crème fraîche and nut nougat cream. Allow the butter and chocolate mixture to shrink and stir in. Mix flour, cocoa and baking powder and stir in.
3
Fold in the nuts. Put the dough into a greased grease pan of the oven (39 x 32 cm), smooth it down and cover with pear wedges. Sprinkle with 50 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes.
4
Remove from the oven, place on a cake rack and allow to cool.