Double chocolate brownies with poached pears
This scrumptious pairing makes the perfect family dessert.
- 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
- ½ cup (125ml) sugar
For the brownies
- 300g milk or dark chocolate, chopped
- ¾ 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
Sjaan Van Der Ploeg
‧ Recipe & styling
‧ Recipe & styling
1
Preparing the poached pears
- Combine ingredients in a deep pot and add water to ensure pears are submerged in liquid.
- Cover surface with baking paper.
- Poach pears for 30‒40 minutes on medium heat until soft and tender but still holding their shape.
- Remove from heat and cool.
2
Preparing the brownies
- Preheat oven to 170°C. Grease and line a deep, rectangular baking tray with baking paper.
- Melt the milk or dark chocolate until smooth (in a microwave or in a glass bowl over a pot of boiling water).
- Cream butter and sugar together in a mixing bowl until pale and fluffy.
- Stir in whisked egg and vanilla, then gently mix in flour and cocoa powder.
- Carefully fold through the melted chocolate, then white chocolate bits.
- 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.
- Remove from oven and cool completely in the tray. Melt extra white chocolate to make a sauce.
- Slice brownies into squares, drizzle with white chocolate and serve with the poached pears.
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