Pear Chocolate Brownies

Pear Chocolate Brownies

This recipe for Pear Chocolate Brownies combines some of the most nutritious and delicious ingredients, for a unique dessert that is not only satisfying, but also provides a variety of health benefits. Pears are a great source of fiber and vitamin C, while chocolate contains antioxidants that can help protect the body from free radicals. The combination of these two ingredients creates a sattvic lifestyle-friendly dessert that is low in fat and sugar, and high in nutrition. Additionally, scientific research has found that pears and chocolate can have beneficial effects on cholesterol levels, blood pressure, and even mental health.
Course: Dessert
Cuisine: Fusion
Keyword: baking, Brownies, chocolate, dessert, Pear
Servings: 0 serving

A beautiful blend of chocolate and pear, these brownies have been crafted with a masterful touch. A traditional treat, they have been savored for generations. They bring a sense of comfort and warmth, reminding us of the simple joys of life. Enjoy the sweet flavor of nature and the delightful harmony of chocolate and pear. Savor the indulgence of this timeless treat and appreciate the sattvic pleasure of a well-crafted culinary masterpiece.

Equipment

Whisk
. Sifter

Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 2 ripe pears, peeled and diced

Instructions

  • Preheat your oven to 350°F.
  • Combine the butter and sugar in a medium-sized bowl and whisk until light and fluffy.
  • Add the egg and mix until fully incorporated.
  • Sift in the cocoa powder and baking powder and whisk until combined.
  • Peel and dice the pears into small cubes and add them to the mixture.
  • Grease an 8x8 inch baking dish and pour the mixture into the pan.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool and enjoy!
  • Enjoy the simple pleasure of crafted culinary mastery
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06/10/2024 12:05 pm GMT

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