Pear and Macadamia Nut Chocolate Brownie

Recipe and photograph – Dr Joan Ransley

This moist, delicious chocolate brownie uses the classic pairing of dark chocolate and pears. Chopped dates sweeten the mixture and ground almonds are used instead of flour making the recipe not only gut-friendly, but gluten-free too.

Method

1. Preheat the oven to 180°C /gas mark 4
2. Line a 20cm square cake tin with baking parchment. Put the roughly chopped dates, butter, eggs into the bowl of a food processor and process until smooth. Add the ground almonds and process briefly. Transfer the mixture to a large mixing bowl.
3. Dice the pears into 1cm cubes and stir them through the mixture together with the chopped macadamia nuts.
4. Break up the chocolate and place in a small heatproof bowl set over, but not touching, a pan of simmering water. Allow the chocolate to melt completely and fold into the brownie mixture.
5. Pour the mixture into the prepared tin and bake for 15-20 minutes, remove from the oven when a skewer inserted into the centre comes out cleanly.

Cooking tips

• Chopped walnuts, Brazil or pecan nuts work well in this recipe instead of macadamia nuts.
• Fresh or frozen cherries can be used instead of pears.