Last-minute Pear Almond Whole Wheat Brownies

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Rich and fudgy, fancy without being fussy, these brownies are a snap to make. Using the classic Hodgson Mill Brownie Mix with Whole Wheat Flour & Milled Flax Seed and adding cinnamony chunks of pear and crunchy slivered almonds creates a chocolaty fruity last-minute gift. The pears lighten up the finished product and add a mildly sweet and festive flavor, too.



Preheat oven to 350°F. Melt butter in microwave or on stovetop. In a large bowl, combine melted butter, brownie mix, cinnamon and almond extract. Mix thoroughly using a wooden spoon or spatula. Add eggs and continue to mix until eggs are incorporated. Add in chopped pear and almonds and mix until combined.

Spread into an ungreased 8 x 8” pan and smooth out top of batter. Lay long strips of pear across the top of the batter, pressing lightly, and sprinkle entire top lightly with cinnamon.

Bake for 20-24 minutes (mine took 24) or until toothpick inserted in the center comes out clean.

Allow to cool completely before cutting. Makes one 8 x 8” pan (16 2 x 2” brownies). Keep in sealed container in a cool location for up to three days.

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