Vegan Pear Brownies
• 300g dark chocolate, roughly chopped or broken up
• 200ml vegetable oil
• 2 tsp vanilla extract
• 300g soft light brown sugar
• 2 cans (415g) Del Monte® Pear Halves in Juice
• 200g plain flour
• 100g ground almonds
1)Preheat the oven to 180°C / gas 4 and line a baking tin 20 x 25cm with baking parchment. 2)Put the broken chocolate, oil, vanilla and sugar in a medium-large saucepan. Put over a low heat and melt together, stirring often, until smooth. It’s important not to let the chocolate get too hot – keep the temperature low. Remove from the heat as soon as everything is melted together and leave to cool slightly. 3)Drain the cans of pears (you won’t need the juice). Use a blender or the back of a fork to mash the pears into a smooth puree. 4)Stir the pear puree into the pan of chocolate mixture. 5)Combine the flour, almonds and salt and stir into the chocolate pear mix until thoroughly mixed. Tip into the prepared baking tin, spread out and bake for 25 minutes until firm. Leave to cool completely in the tin before cutting into 20 squares.
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Del Monte perfect Christmas trifle
This recipe is based on the findings of a poll conducted by You Gov and commissioned by Del Monte in October 2021, to establish the formula for the Perfect British Trifle. Please feel free to ask the Pier team for the full research results should you be keen to see them - email@example.com.
This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.