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Cinnamon Brownies Topped with Poached Pears

These cinnamon infused brownies are perfect on their own, or topped like I did with poaches pears.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: brownie ideas, brownie recipes, brownie variations, cinnamon brownie recipe, cinnamon brownies, cocoa brownies
Servings: 6
Author: Amy- A Red Spatula

Ingredients

  • 1 cup butter
  • 1 ½ cup brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon if you want a stronger cinnamon flavor, use 3 teaspoons.
  • ½ teaspoon salt
  • 1 cup unsweetened cocoa powder
  • cup all purpose flour

Poached Pears

  • 6 pears
  • 2 quarts water
  • 1 lemon juiced
  • 1 ½ cups granulated sugar
  • 3 cinnamon sticks
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ cup honey

Ganache

  • 1 cup dark chocolate chips or chunks
  • ¼ cup heavy cream

Instructions

  • Preheat oven to 350 degrees.
    If you are making your brownies in individual pans like I did, prepare the pans. You can either spray with a nonstick pan spray or brush with melted butter. If you are using pan, this is a 9x9 size. I like to line with parchment as it is so easy to remove. Set pan aside.
    Now, add butter and brown sugar to a microwaveable bowl. Microwave on high until the butter is melted. Make sure and mix well.
    Bowl mixture into medium size bowl.
    Add your eggs into the microwave bowl and mix. I do this just to save bowls. I don't dirty any more dishes then I absolutely have to, as I go through a lot of dishes a day! Once the eggs are mixed, add them to the butter mixture.
    Now, add in vanilla and salt to the butter mixture as well and mix well.
    Last is the dry ingredients. Add the cocoa powder, flour, and cinnamon to a fine mesh strainer over your bowl.Add all ingredients and tap until all ingredients fall into bowl. Fold until all are combined.
    Now, pour into your pans and place in heated oven.
    If you are using individual pans like I did, it took about 10-15 minutes to bake. In the larger pan, it takes about 30-45 minutes. You can use the toothpick to check.
    Allow to cool for several minutes in the pan before removing. If you used the individual pans, invert over cooling rack. You may need to help them out a little by running a knife carefully around the edges and gently prying out.
    If you have used the 9x9 pan, simply lift the parchment to remove from the pan.
    Place chocolate in a small bowl.Heat butter and milk over medium heat on cook top in small saucepan. You will want to bring this to just under a boil.Pour milk vy creame over chocolate. Allow this to sit for about 5 minutes. Once it has set and the chocolate is starting to melt, whisk. Get it nice and smooth. You might need to throw it in the microwave for 10-20 seconds. Get it nice and smooth.It is ready to go at this point. I let mine cool just a touch, so it was a little thicker when I spread it on.Now, si
    These brownies are awesome on their own, topped with a chocolate buttercream, topped with ganache, served with ice cream or even topped with poached pears, like this recipe. Any way you decide to enjoy them, I know you will love them. They are so good!
    Now, sit back and enjoy. You deserve it!

Poached Pears

  • Add water, lemon juice, sugar, cinnamon, cloves and nutmeg to pot and bring to a boil over high heat.While liquid is coming to a boil, carefully peel pears. You can use a knife or peeler. I prefer the peeler, as I get more consistent peels this way. I find it easier to start at the bottom and peel towards the top. Do this carefully as you don't want to bruise the pears.Add peeled pears to the simple syrup (the liquid you have created above). Turn heat to medium low and simmer until pears are tender. Mine took about 15 minutes. This will depend on the thickness of pears and heat of the water. To test, carefully insert a sharp knife in the side of the pear.Remove pears carefully from liquid and set aside.Now, remove all but about 2 cups of the liquid from pan, including the cinnamon sticks. Add in ½ cup honey. Turn to medium high heat and cook, stirring occasionally until the liquid is reduced and thickened.If you are using a pan that does not have a thick bottom, keep an eye on it so it doesn't burn. I used my thick bottom cast iron enameled pan, so it was good.Let me tell you, this will taste just as good as it smells. It is thick, and so tasty!I love to brush my pears with this thickened simple syrup.

Ganache