200 grams dark chocolate, chopped
200 grams butter, cut into a small pieces
280 grams brown sugar
75 grams cocoa powder
150 grams all purpose flour
3 pears (cut in half, lengthwise)
Additional chocolate – white, chopped
Any type of nuts (peanuts, almonds, pecans – chopped)
1 tea spoon vanilla extract
In a heatproof bowl add the butter and the chocolate.
Place the bowl over a small saucepan, filled with a little bit of water (make sure the bowl does not touch the water). Put the saucepan over medium heat until the butter and chocolate melt, stirring occasionally. Leave the mixture to cool to room temperature.
Preheat your oven to 180C (350 F) and grease a 24 sm. round baking pan.
In a large bowl whisk together with an electric mixer the eggs and sugar until thick and creamy. Add the vanilla extract and the cooled chocolate mixture.
In another bowl mix together the flour with cocoa powder.
Add the flour mixture to the chocolate mixture and gently fold together with a rubber spatula.
Pour the brownie mixture into the prepared pan and sprinkle with the extra chopped chocolate and nuts. Then, gently arrange the pears on top, facing down with the cut side.
Bake for about 30-35 minutes or until done on the outside and moist on the inside (check with a toothpick – the brownie should not be well done baked like a regular loaf, but rather raw-ish on the inside; keep in mind that it may look too raw, but when it cools off the brownie will thickens a lot).
Leave to cool off completely before you cut and serve it.