I’ve been testing this recipe for a little while. I kept making it and liking it, but not loving it. I like to love all the recipes that I produce. In between making the various mediocre chocolate and pear brownies I managed to do some other cool stuff. For example, I made a milo mudcake, which I’ll post soon. I broke several peoples’ diets with a gorgeous white chocolate peanut butter cheesecake (for real, get the recipe here) and I went to Groovin the Moo and danced away a day that I would usually have spent baking.
I’m also scheming another instagram account with friends. One that curates Sydney cafes (and gives us an excuse to visit delicious places and take photos of our food!)
So you’re all caught up on what I’ve been doing since I started planning this recipe. Its taken me a few goes, but it’s definitely worth it. It’s squidgy in the centre and deliciously moist because of all the pear.
Choc pear brownie cake
- 180g butter
- 100g milk chocolate
- 1 ¾ cups white sugar
- 3 eggs
- 2 ½ cups plain flour
- 1 tsp bicarb
- 1 cups cocoa
- 1 teaspoons vanilla extract
- ¼ cup white chocolate chips
- 1 pear, diced
Preheat your oven to 180°C and very lightly grease your skillet.
Melt the butter and chocolate together in a heat proof bowl over a medium heat. Add in the sugar and stir for 30 seconds, then remove from the heat. Set aside to cool for ten minutes.
Mix in the eggs, then the plain flour and bicarb. Add in the cocoa and vanilla extract and mix until combined. Fold in the chocolate chips, followed by the pear cubes. Scoop into your prepared skillet and pop into your oven for 40 minutes.
Remove from the oven and allow to cool for 10 minutes before serving. Serve with fresh whipped cream or just a dusting of icing sugar.
Note: make sure that you don’t store your brownie in the pan overnight as it will take on a cast-iron flavour. As much as I love my Solidteknics cast iron pan, it’s definitely not made to flavour baked goods!