Pear and Pecan Brownies – Recipe by MonAnnie

MonAnnie’s very own founder Fen has given Pearl & Pear an exclusive recipe for Pear and Pecan Brownies. Taking time out from her medical career Fen launched a bespoke cake and confectionary company alongside her husband Segun.

With an eye for creativity and luxurious ingredients MonAnnie Cakes are the go-to for decedent desserts and party treats.
Pear and Pecan Brownies, Exclusive Recipe by MonAnnie, Cakes, Confectionary, Baking, Pearl and Pear, UK, London, Recipes

Pear and Pecan Brownies with Tia Maria and Fudge

“We think fruit and chocolate work very well together. The pecans add some crunch and the combination of chocolate and fudge makes for a decadent moist brownie. The Tia Maria enhances the chocolate flavour and makes it a little more grown up!

We suggest serving it with a scoop of vanilla ice cream – an extra touch of luxury.”

Recipe

Serves: 20

Preparation time: 10 minutes tops

Cooking time: 40-45 minutes

Equipment: Peeler, scale, mixing bowls, saucepan, measuring spoons, spatula as well as an 8inch baking pan

Ingredients

175g unsalted butter

300g dark brown sugar

100g chopped dark chocolate

100g chopped milk chocolate

50g Waitrose fudge chunks

50g chopped pecans

3 eggs

2 pears

1 teaspoon vanilla extract

2 teaspoons Tia Maria liqueur

100g self-raising flour

25g cocoa powder

1 teaspoon baking powder

¼ teaspoon cinnamon

Method

Preheat oven to 170 degrees.

Peel core and chop the pears.

Sift together the dry ingredients (flour, cocoa powder and cinnamon) in a bowl.

Break the eggs into a bowl and mix in the vanilla extract

Combine the butter, sugar, dark chocolate and half the milk chocolate in a bowl.

Place the bowl over a saucepan of simmering water and stir gently until all the butter and chocolate is melted and combined. Remove from heat and set aside.

Add the eggs and vanilla to the sifted dry ingredients and stir gently till combined.

Add in the melted chocolate mixture and the pecans, remaining milk chocolate, fudge and pears stir gently until combined – key to not over-mix here!

Pour the mixture into a greased 8-inch square pan.

Bake for 40-45 minutes until firm on top but a little gooey in the middle.

Allow to cool. Remove from pan and chop into squares.

In conclusion, we suggest serving in a small bowl with a dollop of rich fresh ice cream on top.

We would love to see pictures of your brownies, and hear your feedback on how you’ve got on. Share with us @pearlandpear.

Also, you can find more information for Rhubarb, and their baking expertise here.

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