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Pear and Brazil Nut Brownies


These delicious Pear & Brazil nut Chocolate Brownies are made with organic 70% cocoa dark chocolate so less sugar than milk chocolate and the fat, protein and fibre in the ground almonds, Brazil nuts and pear means they have less impact on blood sugar levels. Plus Brazil nuts are an excellent source of minerals, particularly selenium which is important for thyroid and immune system function.

Serves 12-16, gluten free


60g finely chopped pitted dates

3 eggs

60g softened unsalted butter or coconut oil

100g ground almonds

1 pear skin on, cored and diced

140g dark chocolate (70% cocoa solids)

25g Brazil nuts chopped

Pinch of salt

1.Preheat the oven to 180c and grease a 20cm square cake tin

2.Put the dates in a small saucepan with a splash of water, then cover and gently simmer for 3-5 minuted or until softened

3.Allow to cool slightly, then transfer to a bowl and blend with the coconut oil or butter using a hand blender or food processor

4.Beat in the eggs and ground almonds and then stir in the diced pear and Brazil nuts

5.Melt the dark chocolate, allow to cool, and then add to the brownie mixture

6.Pour the mixture into the tin and bake for 15-20 minutes or until a knife comes out clean


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