This flourless chocolate cake is ridiculously easy to put together and has a rich flavor, which matches well with the nuttiness of the cricket powder. I use a dark chocolate (64%) but you can use any dark chocolate you prefer, as long as it is good chocolate! The pear ginger compote is a spicy accompaniment. Make sure to use a firm pear for the compote that won’t break down in cooking (I like red D’anjou for the color and flavor!)
- For Brownies
- Dark chocolate – 7 ounces
- Butter – 1 stick
- Cornstarch – ½ cup
- Cricket flour – ¼ cup
- Sugar – ½ cup + 1 tsp
- Salt – ½ tsp
- Eggs – 4 room temperature
- Pear brandy – 1 Tbsp (optional)
- For Pear Compote
- Sugar – ½ cup
- Water – ½ cup
- Ground ginger – ½ tsp
- Kosher salt – pinch
- Vanilla – ¼ tsp
- Pears – 2 cups diced (about 3 pears)
For Brownies
- Preheat oven to 350 degrees
- Spray an 8” square brownie pan or pie plate with pan spray
- Whisk together dry ingredients and set aside
- Place a metal bowl on top of a saucepan of simmering water. Melt together butter and
chocolate, stirring occasionally to make sure both are combined - When chocolate and butter are completely melted and mixed, pour into bowl with dry
ingredients. Whisk to combine. - Add the eggs and optional brandy and whisk until combined
- Pour into prepared pan and bake 20 minutes or until center is *just* set Do not overbake! You want the result to be fudgy.
- Let cool in the pan – Slice and serve with a spoonful of the pear compote.
For Pear Compote
- Combine sugar, water, ginger, salt and vanilla in saute pan.
- Cook over medium heat until the syrup is reduced and thickened slightly
- Add pears and cook until just cooked through when pierced with a fork or toothpick
- Allow pears to cool in syrup
- Serving Size: 1 Small Brownie (52g)
- Calories: 180
- Carbohydrate: 27g
- Dietary Fiber: 1g
- Protein: 3g
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