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Cinnamon brownie topped with a poached pear.
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Cinnamon Brownies with Poached Pears

Decadent cinnamon brownies topped with poached pears are a showstopper dinner party dessert you're going to love! While it's not the simplest recipe to make, it is totally worth it!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon brownie recipe, cinnamon brownies, poached pears
Servings: 6
Author: Amy- A Red Spatula


Cinnamon Brownies

  • 1 cup butter
  • 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


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


Make the Cinnamon Brownies

  • Preheat oven to 350 degrees.
  • Prepare the pan for the brownies with a nonstick pan spray or brush with melted butter. If you are using a 9 x 9 pan, I like to line with parchment so the brownies are easy to remove and cut. Set the pan aside.
  • Add butter and brown sugar to a microwaveable bowl. Microwave on high until the butter is melted. Make sure and mix well.
  • Pour mixture into medium size bowl.
  • Add eggs to 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.
  • 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 and tap until all ingredients fall into bowl. Fold until all are combined.
  • Now, pour into your pans and place in a preheated oven.
  • If you are using individual pans they take about 10-15 minutes to bake. In the larger pan, it takes about 30-45 minutes. You can use the toothpick to check.
  • Allow the brownies to cool for several minutes in the pan before removing. If you used the individual pans, invert over a 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.

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 mixture in the pot. 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.


  • Place chocolate in a small bowl.
  • Heat butter and milk over medium heat on cooktop in small saucepan. You will want to bring this to just under a boil.
  • Pour milk and heavy cream 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. I let mine cool just a touch, so it was a little thicker when I spread it on.


Use a special pan to make individual brownie squares for a more elegant look. However, if you use a regular pan, dip a knife in hot water and dry it off to make cleaner cuts.
Slice off the bottom of the pears after cooking so they have a flat edge. This will stabilize the pears and make them stand up better.
Don't skip the ganache. It does more than just taste great! It's also the "glue" that holds the pear in place.
Make the poached pears within a few hours of serving. Though the lemon juice helps keep them from browning, they can still turn colors if made too far in advance.
These brownies are awesome on their own, topped with chocolate buttercream or ganache, and served with ice cream!