Small-Batch Chocolate Pear Skillet Brownie

Ingredients

• 5 tablespoons unsalted butter
• 3 ounces bittersweet chocolate, chopped
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/3 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon espresso powder, optional
• 1 small ripe but firm pear, thinly sliced
• 1 teaspoon lemon juice
• 1 tablespoon turbinado sugar or granulated sugar for topping
• Butter or baking spray for the skillet

Instructions

1. Heat the oven to 350°F. Lightly butter a 6- to 7-inch oven-safe skillet, small cake pan, or small baking dish.
2. Toss the pear slices with lemon juice and set them aside. The lemon helps slow browning and keeps the fruit flavor bright.
3. Melt the butter and chopped chocolate together in a heatproof bowl set over a saucepan of barely simmering water, or microwave in short bursts, stirring often. Let the mixture cool for 5 minutes so it is warm but not hot.
4. Whisk the sugar into the chocolate mixture. Add the egg and vanilla, then whisk for about 30 seconds until glossy. This small amount of mixing helps create a delicate shiny top.
5. Sprinkle in the salt, flour, cocoa powder, and espresso powder if using. Fold with a spatula until no dry streaks remain. The batter will be thick and shiny.
6. Spread the batter into the prepared skillet. Arrange pear slices across the surface, overlapping slightly but leaving some chocolate batter visible between pieces.
7. Sprinkle the top with turbinado sugar. Bake for 19 to 22 minutes, until the edges look set and the center still has a slight wobble. A toothpick should come out with thick, moist crumbs rather than wet batter.
8. Cool for 10 to 15 minutes before serving. The brownie will continue to set as it rests, and the chocolate flavor becomes rounder as it cools slightly.

Tips

• Use a ripe but firm pear; very soft pears can release too much juice into the brownie.
• Do not overbake if you want a fudgy center. The skillet heat continues cooking the brownie after it leaves the oven.
• If using a larger pan, reduce the baking time because the batter will spread thinner.
• Espresso powder is optional and will not make the brownie taste like coffee; it simply deepens the chocolate flavor.
• Let the melted chocolate cool slightly before adding the egg so the egg does not scramble.

Storage

This brownie is best the day it is baked, especially while slightly warm. Leftovers can be covered and refrigerated for up to 3 days. Rewarm individual portions gently in a low oven or microwave in short intervals. Because the pear adds moisture, avoid storing it loosely covered at room temperature for more than a few hours.

Variations

• Use thin apple slices instead of pear for a firmer fruit topping.
• Add 2 tablespoons chopped toasted hazelnuts or walnuts to the batter.
• Sprinkle the baked brownie with a pinch of flaky salt before serving.
• Fold in 2 tablespoons chocolate chips for an extra-rich center.

Nutrition note

Nutrition will vary based on chocolate percentage, serving size, and toppings. This is a small-batch dessert made with butter, chocolate, sugar, and fruit; any nutrition estimate is informational only and should not be considered medical or dietary advice.

FAQ