DOUBLE CHOCOLATE BROWNIES WITH POACHED PEARS

This scrumptious pairing makes the perfect family dessert.

---

DOUBLE CHOCOLATE BROWNIES WITH POACHED PEARS
Makes 12

INGREDIENTS

For the poached pears

4‒6 firm pears, peeled, cored and halved
1 stick cinnamon 

2 cardamom pods, crushed
Peel of 1 orange 750ml 

(1 bottle) red wine
1/2 cup (125ml) sugar

METHOD
1. Combine ingredients in a deep pot and add water to ensure pears are submerged in liquid.
2. Cover surface with baking paper.
3. Poach pears for 30‒40 minutes on medium heat until soft and tender but still holding their shape.
4. Remove from heat and cool.

INGREDIENTS

For the brownies

300g milk or dark chocolate, chopped 

3/4 cup butter, softened 

1 cup brown sugar 

2 eggs, whisked 

1 tsp vanilla essence 

1 cup cake flour 

2 Tbsp cocoa powder 

150g white chocolate, chopped, plus 80g extra, for sauce

METHOD
1. Preheat oven to 170°C. Grease and line a deep, rectangular baking tray with baking paper.
2. Melt the milk or dark chocolate until smooth (in a microwave or in a glass bowl over a pot of boiling water).
3. Cream butter and sugar together in a mixing bowl until pale and fluffy.
4. Stir in whisked egg and vanilla, then gently mix in flour and cocoa powder.
5. Carefully fold through the melted chocolate, then white chocolate bits.
6. Transfer batter into the baking tray and bake for 15–20 minutes. The brownie mixture should still have a bit of a wiggle if you shake the tin slightly.
7. Remove from oven and cool completely in the tray. Melt extra white chocolate to make a sauce.
8. Slice brownies into squares, drizzle with white chocolate and serve with the poached pears.

By: Sjaan Van Der Ploeg
Text courtesy of Jet magazine
Photo: My kitchen