Cocoa and Pear, Browned Butter Brownies

comments 8
Chocolate / Dessert / Sweet


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.





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.





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