This is a brownie that changes brownie! And as always, the duo poire-chocolat does wonders ...
- 450 g Williams pears
- 200 g dark chocolate
- 200 g of butter
- 150 g butter shortbread
- 125 g flour
- 40 g of hazelnuts in powder
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon of cinnamon
- icing sugar
Butter a 20 cm hinged mold with a high edge.
Mix the shortbreads with 60 g butter and cinnamon. Tamp the dough at the bottom of the mold. Put in the refrigerator.
Melt the chocolate in a bain marie. Peel the pears and cut them into pieces. Mix the flour with the yeast and hazelnuts. With the sugar, beat the eggs for 5 minutes.
Preheat your oven to 160 ° C.
Mix the chocolate with 120 g butter until you have a smooth cream. Add the mixture to the eggs and then the hazelnut flour.
Spread half of the pears on the bottom of the dough, cover with chocolate and then the rest of pears.
Bake for 1 hour, allow to cool and unmold. Sprinkle with icing sugar.