By Dr Clare Bailey with Dr Sarah Schenker, foreword by Dr Michael Mosley
Pear and Brazil Nut Chocolate Brownies
“The pear and Brazil nuts give these brownies a lovely subtle flavour. And what’s more, Brazil nuts are an excellent source of minerals, particularly selenium (important for thyroid function and the immune system). Cut the brownies small and freeze any left over. They make a great after-dinner treat.” p. 191
60g pitted dates, finely chopped
60g coconut oil (or unsalted butter, softened), plus extra to grease
100g ground almonds
1 pear, quartered and cored, skin on
140g dark chocolate (70% cocoa solids)
25g Brazil nuts, chopped
Pinch of salt
- CALORIES 155
- PROTEIN 3G
- FAT 12G
- FIBRE 1G
- CARBS 10G
Preheat the oven to 180°C and grease a 20cm square cake tin. Put the dates in a small saucepan with a splash of water. Cover and gently simmer for 3-5 minutes or until they soften. Allow them to cool, then blend them with the coconut oil in a food processor or with a hand blender. Transfer the mixture to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated. Dice the pear into ½cm squares and stir it into the mixture too.
Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of steaming water (or microwave it on a medium heat for 1-2 minutes). Allow it to cool a bit before stirring it into the brownie mixture. Pour the mixture into the tin and bake it for 15-20 minutes, or until a knife comes out clean.
Delicious with a dollop of crème fraîche (adds 90 calories).
Oh, this sounds heavenly, Carol! Who says healthful food can’t be delicious and appealing, too! This recipe gets archived.
Glad I have added one more to your archive Margot 😀
When do you add the salt? Also do you leave to cool completely in the tin or just give 5 mins then cool on a rack?
Hi Gail- the recipe does not answer these questions – I will email the publisher and see what they can find out for you.
The publishers state:
The salt can be added optionally, but can be added at the stage when you are adding the eggs, ground almonds etc and beating everything together.
It’s best to leave the brownie to cool completely in the tin so it can be portioned more neatly.