Cocoa Brownies with a Twist

I made brownies this past week-end and decided that regular 'ol brownies would be too predictable. Then I started thinking of brilliant combinations. Like chocolate + fruit. Most notably, chocolate + pears. Okay, I know, it's not as likely as chocolate + strawberries or chocolate + oranges, but come on, pears are just miniature gifts from God. Mmm. So I took the same recipe I tried earlier on in the week, made a few tweaks, and churned out a ta-da product :)

Funny thing is, I had packed them up and placed them on the tabletop fully intending on delivering them to my friend Anna, whom I hadn't seen in a while, but a day later, there was only one left in the box! Ophir girls work up quite an appetite.

These brownies always get devoured, so if you're going for a crowd-pleaser, these are it! It's simple with few ingredients, most of which you probably already have stocked up. Oh, and probably a great recipe to make with people too, because the batter is even more finger-lickin' than the actual baked product. If I wasn't so terrified of diabetes, I would make this just for the batter. Screw the oven.

Cocoa Brownies with Caramelized Pears & Pecans
Taken & adapted from SmittenKitchen

Makes 16 larger or 25 smaller brownies

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces
2 bartlett pears (or any of your choice) slightly firm, peeled & cored

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. (I used 9x13, liberally greased with butter and it worked fine, depends on how thick you want your brownies)

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a microwave. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.

Transfer to a larger mixing bowl & stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.

Halve the pears and cut them horizontally, lining them on top of the batter. Crush and sprinkle pecans over.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.