Pear-Helene-Brownies with chocolate sauce

Name: Pear-Helene-Brownies with chocolate sauce
Cook time: 50 min
Total time: 2 h 20 min
Yield: 8
Ingredients: 150 g Dark chocolate; 125 g Butter; 125 g Flour; 1 coated Tsp Baking Powder; 2 TABLESPOONS Cocoa; 2 Eggs (Gr. M); 175 g demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Fat and flour for the mould; 1/2 glass (à 370 ml) Baby pears; 150 g Whipped cream; 100 ml Chocolate sauce (bottle)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
140 mins

Ingredients

Servings: 8

150 g Dark chocolate
125 g Butter
125 g Flour
1 coated Tsp Baking Powder
2 TABLESPOONS Cocoa
2 Eggs (Gr. M)
175 g demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Fat and flour for the mould
1/2 glass (à 370 ml) Baby pears
150 g Whipped cream
100 ml Chocolate sauce (bottle)

Directions

1
For the brownies, divide 125 g chocolate into pieces. Melt with butter in a hot water bath. Let it cool down a little. Mix flour, baking powder and cocoa. Beat the eggs with sugar and 1 pinch of salt until light creamy. First stir in liquid chocolate, then flour mixture. Spread the dough into eight greased and flour-blasted hollows of a muffin tray (twelve hollows).
2
Bake in a preheated oven (electric oven: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 15-20 minutes. Remove and immediately press depressions into the still soft muffins. Allow to cool slightly, then carefully remove from the wells and allow to cool. Put 4 brownies aside for a later occasion. They keep for 2-3 days when wrapped in aluminium foil or can be frozen.
3
For the dessert, drain the pears and cut some in half. Grate 25 g chocolate. Whip the cream until stiff, spread it into the brownies. Put pears on top and sprinkle with chocolate. Serve with chocolate sauce.