Dark Chocolate and Sangiovese Pear Brownies

• 300 g dark chocolate
• 250 g unsalted butter
• 4 eggs
• 2 egg yolks
• 12 cup sugar
• 60 g plain flour, sifted
• 40 g Dutch-processed cocoa powder, sifted
• 1 12 cups dried pears, re-hydrated in
• Sangiovese Verjuice, and chopped into chunks (of whatever size you want in your brownies)

1. Preheat the oven to 180 degrees C/350 degrees -375 degrees F/gas mark 4-5.
2. Rehydrate the dried fruit in Sangiovese Verjuice.
3. Melt the chocolate and the butter together over a low heat in a bowl that fits snugly on top of a small pot, being careful that the chocolate does not come into contact with any steam; once the chocolate and butter have melted make sure that the chocolate and butter are completely blended and leave them to cool.
4. Beat the eggs and egg yolks together with the sugar in an electric mixer until thick and pale and you can make an indentation in it with your spatula; stir in the cooled chocolate mixture and then fold in the sifted flour and Dutch cocoa; fold in the dried/glace fruit.
5. Grease a 21cm x 21 cm or 81/2" x 81/2" baking dish and pour the mixture into the baking dish.
6. Bake at 180C/350 degrees -375 degrees F/gas mark 4-5 for 30 minutes; then reduce the temperature to 160C/325 degrees F/gas mark 3.and cook for another 30 minutes; once fully cooked, the brownie will be springy in the centre and a skewer inserted into the centre will be only slightly sticky; leave the "brownie" to cool overnight before cutting it into individual brownies.
7. What size you choose to make them is up to you!

dark chocolate, unsalted butter, eggs, egg yolks, sugar, flour, dutch, sangiovese verjuice

Taken from www.food.com/recipe/dark-chocolate-and-sangiovese-pear-brownies-386831 (may not work)