Pear & White Choc Brownies

If you’re after an indulgent treat that’s easy to whip up and gentle on the gut, these gluten-free Pear & White Choc Brownies by Pamela Higgins are fudgy, low-sugar, and perfect for afternoon tea or a weekend bake with the family.

• 120g gluten-free flour
• 40g cocoa powder
• 100g Natvia Synbiotic sweetener
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 4 tablespoons natural yogurt
• 2 tablespoons smooth almond butter
• 100ml oat milk
• 1 teaspoon vanilla extract 
• 1 large pear, chopped
• 50g no-added-sugar white chocolate, chopped 
  

For the drizzle

• 4 tablespoons of zero icing sugar
• Pinch of cinnamon
• 1 tablespoon smooth almond butter

1. Mix the flour, cocoa powder, Natvia, cinnamon and baking powder in a large bowl.
2. Whisk together the yogurt, nut butter, oat milk, and vanilla extract, then pour the mixture into the dry ingredients and mix well.
3. Spoon into a greased and lined 9x9in baking tin and spread out nicely. Sprinkle the pear pieces and white chocolate pieces over the mixture, and gently press them in.
4. Bake for 20-25 minutes, until golden, then let cool before slicing into 9 pieces. 
5. Whisk together the icing sugar, cinnamon, and nut butter, adding a dash of water to achieve a drizzle consistency. Once the brownies have cooled, remove them from the tin and drizzle the icing over the top. Enjoy!

Prep time: 10 minutes

Cook time: 20–25 minutes

Total time: 30–35 minutes

Servings: 9 slices of brownies