Dark Chocolate and Sangiovese Pear Brownies

"This yummy and super-rich chocolate brownie recipe has been adapted from a recipe by Maggie Beer, a revered Australian chef and author of many cookbooks. If Sangiovese Verjuice is not available use any Verjuice; and you could use glacé cumquat, ginger - or whatever glacé fruit you like instead of the pear - and you could use a mixture of fruit and nuts. I'd recommend macadamia nuts. Some conversions: 300g = approximately 91/2 ounces; 250g = 8 ounces; 60g = 2 ounces; 40g = 11/3 ounces. For the BEST results, do use top quality chocolate, such as Lindt 70% cocoa. Recently, I tried some German chocolate that was 85% cocoa... that was probably too rich and too bitter for most tastes, so rich in fact that you'd find that much as they enjoyed it people wouldn't be coming back for a second and third brownie - so your brownies would last longer!"
 
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Ready In:
1hr 15mins
Ingredients:
9
Serves:
6
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ingredients

  • 300 g dark chocolate
  • 250 g unsalted butter
  • 4 eggs
  • 2 egg yolks
  • 118.29 ml sugar
  • 60 g plain flour, sifted
  • 40 g Dutch-processed cocoa powder, sifted
  • 354.88 ml dried pears, re-hydrated in
  • Sangiovese Verjuice, and chopped into chunks (of whatever size you want in your brownies)
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directions

  • Preheat the oven to 180ºC/350º-375ºF/gas mark 4-5.
  • Rehydrate the dried fruit in Sangiovese Verjuice.
  • Melt the chocolate and the butter together over a low heat in a bowl that fits snugly on top of a small pot, being careful that the chocolate does not come into contact with any steam; once the chocolate and butter have melted make sure that the chocolate and butter are completely blended and leave them to cool.
  • Beat the eggs and egg yolks together with the sugar in an electric mixer until thick and pale and you can make an ‘indentation’ in it with your spatula; stir in the cooled chocolate mixture and then fold in the sifted flour and Dutch cocoa; fold in the dried/glacé fruit.
  • Grease a 21cm x 21 cm or 81/2" x 81/2" baking dish and pour the mixture into the baking dish.
  • Bake at 180°C/350º-375ºF/gas mark 4-5 for 30 minutes; then reduce the temperature to 160°C/325ºF/gas mark 3.and cook for another 30 minutes; once fully cooked, the “brownie” will be springy in the centre and a skewer inserted into the centre will be only slightly sticky; leave the "brownie" to cool overnight before cutting it into individual brownies. What size you choose to make them is up to you!

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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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