Junior chef
Utensils
Apron
baking paper
Bowl
Oven mitts
Pan
Paring knife
Rubber spatula
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
square springform pan
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Tin
Line the floor of the springform tin (approx. 20 cm) with baking paper, grease the edge with butter and close the edge.
Batter
Finely chop the chocolate. Melt the butter in a pan over a medium heat. Remove the pan from the heat. Add the chocolate, melt, stir until smooth.Add the sugar, eggs and salt, mix with a whisk. Coarsely chop the nuts,mix half with the flour and baking powder, stir into the mixture.Cut the pear into cubes, stir into the mixture, fill into the prepared tin.
Decoration
Cut the pear into thin slices, distribute on the batter with the remaining nuts, press down slightly.
Bake
Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow brownies to cool slightly in the tin, remove the tin frame, place onto a cooling rack with the baking paper and leave to cool completely. Cut the brownies into cubes.
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