Skip to content

Cocoa and Pear, Browned Butter Brownies

December 23, 2011

 

I am breathing deep and cherishing the crisp, sunny days here in San Diego before I must return home to New York. My time here has been amazing, and well worth all the obstacles my family and I have now overcome. I feel grateful.

And I’m ready for this beautiful weekend we have ahead of us. Over here, it will be all about relaxing, not doing too much at all. I am completely alright with that. These brownies I made a few days ago quickly disappeared, so if anything, I will be re-stocking the kitchen with another something sweet. And I’ll definitely be cooking and contributing to a small feast we’ll be sharing, but still not certain of what to prepare. Lately, I can’t stop my vietnamese food cravings, maybe I’ll run with that. We shall see.

 

 

Before I take off to the other coast, I look forward to, and want to wish you all a happy holiday full of inspiration, tasty treats, warmth, and love. 

Merry Christmas! And love to you.

sb.

 

 

 

Cocoa and Pear, Browned Butter Brownies

Makes 1 dozen

 

1 cup whole wheat flour

1/2 cup almond flour

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

8 tb butter, melted, browned

1/3 cup brown sugar

2 tb maple syrup

1/2 tsp vanilla

2 eggs

1 1/2 cups pear puree

4 tb cocoa powder

1/2 cup chocolate chips

 

Pre-heat the oven to 350° Line a baking sheet with cupcake liners or butter an 8′-9′ inch cake pan. Set aside.

In a medium sized bowl, whisk together the whole wheat and almond flours, baking powder, baking soda, and salt. In a mixing bowl, combine the browned butter, sugar, maple syrup, and vanilla until fluffy. With the mixer on low, slowly add the eggs in one at a time. Once eggs are incorporated, add the pear puree and cocoa powder until consistency is smooth. With the mixer still on low, add the flour mixture in batches just until combined. The mixture will look uneven and a little curdled from the pear puree, but this is okay. The brownies will bake well and rise slightly.

With an ice cream scoop, scoop the batter into the prepared cupcake liners and bake for 15-20 minutes, until golden brown, and when a tester runs clean.

 

 

 

8 Comments leave one →
  1. December 23, 2011 6:25 pm

    Delicious, always love your recipes and images. Season’s Eatings!

  2. Tricia permalink
    December 23, 2011 6:28 pm

    These look yummy. Looking forward to seeing you.

  3. December 23, 2011 6:39 pm

    They looks so fudgy! Just the way I like them.

  4. Jackie permalink
    December 25, 2011 10:59 am

    Delish !!!! Merry Christmas Missy !

  5. December 27, 2011 4:30 am

    With pear! :) Have a great relaxing weekend !

  6. December 27, 2011 10:44 pm

    wow! Looks fantastic. Have a wonderful holiday and Merry Christmas!

  7. December 29, 2011 12:53 pm

    Thanks guys. Lots of love to you all throughout these days..

  8. June 23, 2012 5:51 pm

    What a great list of ingredients for these brownies! They look fudgy and delectable.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 684 other followers

%d bloggers like this: