These brownies are infused with the subtle flavors of pear and Brazil nuts, offering a delightful after-dinner treat. They are also a good source of selenium, which supports thyroid function and the immune system.
Preheat the oven to 180°C and grease a 20cm square cake tin.
Put the dates in a small saucepan with a splash of water. Cover and gently simmer for 3-5 minutes until they soften.
Allow the dates to cool, then blend them with the coconut oil in a food processor or with a hand blender.
Transfer the mixture to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated.
Dice the pear into small squares and stir it into the mixture along with the Brazil nuts.
Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of steaming water or microwave it on medium heat for 1-2 minutes.
Allow the chocolate to cool a bit before stirring it into the brownie mixture.
Pour the mixture into the tin and bake it for 15-20 minutes, or until a knife comes out clean.
Serve the brownies with a dollop of crème fraîche for an extra touch of indulgence.
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