Description
Fudgy brown-butter brownies topped with a glossy pear-forward caramel swirl and a light crunch of toasted nuts—ideal for late September and beyond.
Ingredients
- Unsalted butter: 12 tbsp (170 g), plus more for greasing the pan if needed
- Bittersweet chocolate (60–70%), chopped: 6 oz (170 g)
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar: 1/2 cup (100 g)
- Eggs: 2 large eggs
- Vanilla extract: 2 tsp (10 ml)
- All-purpose flour: 1/2 cup (60 g)
- Unsweetened cocoa powder: 1/4 cup (22 g)
- Fine salt: 1/2 tsp
- Bosc pears, diced (small cubes): 1 1/2 cups (240 g)
- Granulated sugar for caramel: 1/4 cup (50 g)
- Light brown sugar for caramel: 1/4 cup (50 g)
- Heavy cream: 1/3 cup (80 ml)
- Butter for caramel (optional, for shine): 1 tbsp (14 g)
- Ground cinnamon (optional): 1/8 tsp
- Toasted nuts, chopped (walnuts/pecans/hazelnuts): 1/3 cup (40 g)
Instructions
- Prep the pan: Heat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square pan with parchment, leaving overhang on two sides. Grease lightly if needed.
- Brown the butter: In a medium saucepan over medium heat, melt 12 tbsp (170 g) butter. Cook, swirling, until it turns golden and smells nutty, with browned milk solids at the bottom, 4–6 minutes. Immediately pour into a heatproof bowl.
- Melt chocolate: Add chopped chocolate to the warm brown butter. Let sit 30 seconds, then stir until smooth. If the chocolate looks tight, warm gently for 10–20 seconds, then stir again.
- Build brownie batter: Whisk in granulated sugar (3/4 cup / 150 g) and brown sugar (1/2 cup / 100 g) until glossy. Whisk in eggs one at a time, then vanilla.
- Mix dry ingredients: Sprinkle in flour (1/2 cup / 60 g), cocoa powder (1/4 cup / 22 g), and salt. Stir just until no dry streaks remain. Batter will be thick and shiny.
- Make pear caramel: In a small saucepan, combine diced Bosc pears (1 1/2 cups / 240 g), granulated sugar (1/4 cup / 50 g), and brown sugar (1/4 cup / 50 g). Cook over medium, stirring, until pears release liquid and simmer, 6–10 minutes. Add heavy cream (1/3 cup / 80 ml) and cinnamon (if using). Simmer until glossy and spoon-coating, 8–12 minutes. Stir in 1 tbsp (14 g) butter for shine (optional). Let cool until thick but still swirlable (about 15–25 minutes).
- Assemble: Spread brownie batter evenly in the lined pan. Dollop pear caramel over the surface. Using a knife or skewer, swirl gently a few times (aim for marbling, not mixing all the way through).
- Finish: Sprinkle toasted chopped nuts (1/3 cup / 40 g) over the top.
- Bake: Bake 22–28 minutes. Doneness cue: top looks set with a few cracks; center should look slightly under-set but not liquid. A toothpick inserted in the middle should come out with thick, moist crumbs (not raw batter).
- Cool and slice: Cool in pan at room temperature for 45–60 minutes, then chill 30 minutes for cleaner slices. Lift out using parchment and cut into squares.
Notes
For the most visible swirl, use caramel that has cooled to thick, spreadable consistency. If you accidentally make it too thin, simmer 2–3 minutes longer; if it’s too thick, warm for 10–20 seconds, just enough to loosen.