Wash the pears thoroughly. Remove the seeds and cut them from the bottom to carefully slice into bite-sized pieces.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking tray generously with butter to ensure the brownies don’t stick.
In a small saucepan, combine water, butter, sugar, and cocoa powder. Place this mixture over medium heat and stir gently, watching as it heats up. You want the butter to melt completely and the cocoa powder to blend seamlessly, creating a slightly thin cream. Be careful not to let the mixture boil.
Once the mixture reaches a smooth consistency, remove it from the heat. Place it in the refrigerator to cool to room temperature.
While the chocolate cream cools, separate the eggs. Place the yolks in a mixing bowl and keep the whites in another bowl. Incorporate the yolks into the cooled chocolate cream, adding them one at a time. Stir well after each addition to ensure they’re fully mixed in.
Next, add the heavy whipping cream to the mixture, followed by the flour. Stir gently until you achieve a smooth batter.
Now it’s time to whip the egg whites. Add a pinch of salt to the whites and whip until they form a firm foam. This step is crucial for achieving the brownies’ light texture.
Gently fold the whipped egg whites into the chocolate mixture. Use upward movements, being careful not to deflate the foam. It’s best to incorporate the egg whites in batches, which ensures a lighter texture.
Pour the batter into the prepared baking tray. Bake in the preheated oven for no more than 30 minutes. The brownies should be slightly airy with a rich chocolate flavor.
Once baked, allow the brownies to cool in the tray. After cooling, cut them into squares. Serve at room temperature, sharing this delicious treat with your loved ones!
