Empty My Fridge
What's Better than Chocolate Chips? #chocolate
Ingredients
- Pear7–8
- Cornstarch1 tbsp
- Lemon2 tsp
- Flour1 cup
- Brown sugar¾ cups
- Dutch process cocoa · powder2 tbsp
- Salt¼ tsp
- Butter¾ cups
- Chocolate½ cups
Instructions
- Preheat the oven to 350°F (180°C) and pick a wide, shallow 9-inch baking dish.
- Peel, core and chop the ripe pears into chunks.
- Toss the pears with the cornstarch and lemon juice, then pour into the dish.
- Mix the flour, brown sugar, cocoa powder and salt in a large bowl. Rub in the cold cubed butter until it looks like coarse breadcrumbs (a food processor also works).
- Stir in the chopped chocolate, then chill the topping until needed.
- Spread the topping evenly over the pears; it will look like too much but will bake down.
- Bake for about 45 to 50 minutes, until the pears are soft and the topping is baked.
- Serve warm. Leftovers keep in the fridge for up to 4 days.
Summarized from Bigger Bolder Baking's video. Watch it for the details.
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