Pear Chocolate Brownie Tart

• 1 cup Unbleached White Flour
• 1/2 cups Unrefined Sugar
• 1/2 cups Brown Sugar, Packed
• 1/4 cups Cocoa Powder
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Natural Soy Creamer, Plain
• 3 Tablespoons Earth Balance Butter Substitute
• 1 Tablespoon Heaping Chopped Bittersweet Chocolate
• 1/2 teaspoons Pure Vanilla Extract
• 2 whole Bartlett Pears

1. Preheat oven to 350 F. Spray four 4" tart pans with oil.
2. Whisk together the flour, sugars, cocoa, baking powder, and salt in a bowl. Put the creamer, Earth Balance, and chocolate in a microwavable bowl or measuring cup. Heat for 30 seconds, then stir. Heat for another 30 seconds and stir until the butter and chocolate have melted.
3. Pour the liquid ingredients into the dry ones and stir until everything is blended. Divide evenly into the four tart pans.
4. Peel the pears and remove the seeds and stem. Slice the pears horizontally and arrange half of a pear on each tart.
5. Bake the tarts, on a cookie sheet, for 25 to 30 minutes. Do the toothpick test.
6. Let them cool for at least 20 minutes before removing them from the pans.

flour, unrefined sugar, brown sugar, ubc, baking powder, ubc, natural soy creamer, butter, bittersweet chocolate, vanilla, bartlett

Taken from tastykitchen.com/recipes/desserts/pear-chocolate-brownie-tart/ (may not work)