Pumpkin Brownie with Ginger and Pear

Total time: 1 Hours.
Active time: 30 Min.
Difficulty: 3
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Ingredients:

for
for 10 Serves
Serves

Main:

  • pear 1 Piece 1 Piece pear 1 Piece
  • pumpkin puree 200 Gram 200 Gram pumpkin puree 200 Gram
    (prepared ahead)
  • dessert chocolate 100 Gram 100 Gram dessert chocolate 100 Gram
  • cocoa powder 40 Gram 40 Gram cocoa powder 40 Gram
  • egg 4 Piece 4 Piece egg 4 Piece
  • hazelnuts  At discretion  At discretion hazelnuts At discretion
    (roasted and chopped, a generous handful)
  • creamy cottage cheese 50 Gram 50 Gram creamy cottage cheese 50 Gram
  • oatmeal flour 40 Gram 40 Gram oatmeal flour 40 Gram
    (*)
  • instant coffee 2 Teaspoon 2 Teaspoon instant coffee 2 Teaspoon
  • honey 70 Gram 70 Gram honey 70 Gram
    (or Golden Syrup**)
  • lemon zest 1 Piece 1 Piece lemon zest 1 Piece
    (from 1 lemon)
  • fresh lemon juice 1 Tablespoon 1 Tablespoon fresh lemon juice 1 Tablespoon
  • fresh ginger 1 Tablespoon 1 Tablespoon fresh ginger 1 Tablespoon
    (grated)
  • baking powder 1 Teaspoon 1 Teaspoon baking powder 1 Teaspoon
    (level)
  • salt 1 Pinch 1 Pinch salt 1 Pinch

Directions:

You've changed the number of portions - include changes in directions!

General:

  • 1.

    Wash pear well, cut into large cubes.

  • 2.

    Melt chocolate in a double boiler, leave to cool.

  • 3.

    Beat eggs with honey (and optionally with sugar) until fluffy.

  • 4.

    Whisk together oatmeal flour, cocoa, salt, coffee, hazelnuts and baking powder.

  • 5.

    Preheat oven to 175°C/350°F.

  • 6.

    Add purée and cottage cheese to eggs, mix, add chocolate, mix again. Finally, add ginger, lemon juice and lemon zest.

  • 7.

    Pour into a small square tin lined with baking paper. Scatter pieces of pear evenly over top.

  • 8.

    Bake for 20 minutes without fan, then for 5 more minutes with fan on.

Remarks:

  • 1.

    *Buy ready flour or grind oatmeal flakes.

  • 2.

    **If it is not sweet enough, add 20g honey more, and/or add brown sugar.

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