Prep time 45 minutes
3 organic or free-range eggs, beaten
200g dark chocolate (70%), roughly chopped
100g unsalted butter or coconut oil
200g coconut sugar
1 tsp. vanilla extract
200g ground almonds
1 1/2 tsp. baking powder
125g fresh pears
Pinch of salt
5 tbsp. organic agave syrup
2 tbsp. cocoa & hazelnut butter
Preheat the oven to 180°C/fan 160°C and get all your ingredients and equipment together. Grease a small brownie tin with coconut oil or butter and line it with baking paper (mine is 20cm x 20cm but anything around that size will do).
Place a large, heatproof bowl (big enough to fit all your ingredients) over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Put 150g of the chocolate into the bowl along with the butter or coconut oil, sugar, vanilla extract or past, cocoa and hazelnut butter and the syrup. Let them melt, stirring from time to time until the sugar is dissolved.
Once melted, take the bowl off the heat and stir in the beaten eggs, then ground almonds, baking powder, cocoa powder and remaining chocolate. Combine everything together until well mixed.
Pour the brownie mix into the lines tin and scatter over the pears. Bake for 30-35 minutes until just cooked but still a little soft in the middle.
Leave to cool for at least 20 minutes before cutting. These will keep for 3-4 days but I challenge you to make them last that long.