Brownie with Pear and Banana
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,903 cal. | (329 %) | ||
| Protein | 143 g | (146 %) | ||
| Fat | 456 g | (393 %) | ||
| Carbohydrates | 563 g | (375 %) | ||
| Sugar added | 335 g | (1,340 %) | ||
| Roughage | 74 g | (247 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 16 μg | (80 %) | ||
| Vitamin E | 62.3 mg | (519 %) | ||
| Vitamin K | 92.1 μg | (154 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 44 mg | (367 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 559 μg | (186 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 128.2 μg | (285 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 8,748 mg | (219 %) | ||
| Calcium | 786 mg | (79 %) | ||
| Magnesium | 1,311 mg | (437 %) | ||
| Iron | 83.6 mg | (557 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 23.7 mg | (296 %) | ||
| Saturated fatty acids | 230.9 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 2,299 mg | |||
| Complete sugar | 437 g |
Ingredients
- Ingredients
- 300 grams Dark chocolate
- 2 Pear
- 2 Banana
- lemons (Juice)
- 8 eggs
- salt
- 250 grams softened butter
- 150 grams sugar
- 150 grams Pastry flour
- 150 grams ground almonds
- 2 tsps Baking powder
- 100 grams Dark chocolate
Preparation steps
Coarsely chop 300 grams (approximately 10 1/2 ounces) of chocolate, place in a heatproof bowl set over a pan of simmering water and melt, stirring occasionally. Let cool slightly.
Peel, quarter and core the pears. Peel the banana. Dice both the pears and banana and toss with the lemon juice.
Separate the eggs. Beat the egg whites with 1 pinch of salt until stiff.
Cut the butter into pieces. In the bowl of an electric mixer, beat the butter and sugar until light and foamy. Gradually add the egg yolks, then stir in the melted chocolate.
Preheat the oven to 200°C (approximately 390°F). Butter a baking sheet. In a bowl, mix the flour with almonds and baking powder and beat into the butter mixture. Fold in the fruit. Gently fold in the egg whites. Scrape onto the baking sheet and smooth. Bake until a toothpick inserted in the center comes out with some moist crumbs attached, about 25 minutes.
Remove from the oven and cool on a wire rack.
Coarsely chop the remaining chocolate, place in an ovenproof bowl over a pan of simmering water and melt. Cover the cake with the melted chocolate or make a lattice design, cut into squares and serve.
