Pear and chocolate brownies recipe

Method

1. Grease a 23cm square cake tin and line with baking paper. Heat the butter and 200g chocolate in a heatproof bowl set over, but not touching, a pan of barely simmering water. Stir occasionally until melted, then remove from the heat and leave to cool for 10 mins.
2. Preheat the oven to gas 4, 180°C, fan 160°C. Beat the eggs and sugar in a stand mixer or using an electric hand whisk for 4-5 mins until pale and doubled in volume.
3. Gently fold in the melted chocolate until combined. Sift over the four, cocoa powder and ½ tsp salt and stir gently to just combine. Pour into the prepared tin and sit the pears evenly on top, poking half into the brownie mix to fully submerge.
4. Scatter over the remaining chocolate, then bake on the middle shelf of the oven for 35-40 mins until the top is set and shiny and the centre is slightly puffed up.
5. Leave to cool completely in the tin, then chill for 1 hr or overnight (see tip below), before cutting into 16 pieces. Store in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days.

• Tip: Brownies can be sticky and tricky to cut. Chilling cooled brownies for 1 hr or overnight before cutting helps make them deliciously fudgy and easier to slice

• See more Chocolate brownie recipes

• Freezing and defrosting guidelines

  Slice into portions, then wrap well in baking paper and foil. Defrost at room temperature for 2-3 hrs and reheat in the microwave in 10-sec bursts to warm through. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• We recommend this recipe for a special occasion or treat, as part of a balanced diet.