Rosie Makes: Chocolate & Pear Brownies with No-Churn Stem Ginger Ice Cream

Chocolate & pear brownie

The aftermath of Storm Gertrude calls for a seriously comforting Winter bake, and this chocolate and pear brownie – best fresh from the oven, warm and oozing with melting chocolate – hits the spot. Pear is the perfect foil for so many flavours, adding a fresh and fruity taste, and pairs (!) so well with chocolate. Pear, chocolate and hazelnut baked porridge is my favourite weekend breakfast just now, which gave me the idea to adapt my failsafe Mary Berry brownie recipe with pear as the star of the show. It’s good for using up pear that’s a bit past its best too, and the warmth and sweetness from the easy peasy no-churn stem ginger ice cream is the ideal partner for the freshly baked brownie. To make the brownie, you will need:

137g softened butter
187g caster sugar
2 large eggs
37g cocoa powder
50g self-raising flour
50g chocolate, chopped into pieces
1 pear, peeled and chopped into small chunks.

Chocolate & pear brownie

1) Preheat the oven to 180C/ 160C Fan/ Gas 4. Grease and line a 15 cm traybake or roasting tin (I used my square pyrex).

2) Cream the butter and sugar lightly.

Chocolate & Pear Brownie

Add the eggs, flour and cocoa and mix until just combined.



Fold through the pear and chopped chocolate.

Chocolate & Pear Brownie

Pour into the prepared receptacle and bake for 40 – 45 minutes.


Keep an eye on it from around the 30 minute mark: you want a crust to have formed on top but for the brownie to still have a bit of wobble so that it’s nice and gooey inside.

Chocolate & Pear Brownie


If you want to make the ice cream to accompany the brownie, you’ll need to make it a good six hours or so before – luckily it’s quick and easy and then you can just forget about it until it’s nearly time for dessert! You will need:

Stem ginger no-churn ice cream

300ml double cream or Elmlea
175g evaporated milk
3 chunks of stem ginger, chopped finely, plus two teaspoons of the syrup.

I’ve posted the instructions for no-churn ice cream here and here, so won’t do the step by step again. Beat the cream and evaporated milk until stiff peaks form, then fold in the syrup and ginger. Freeze for six hours or overnight.

No-churn stem ginger ice cream

Remove from the fridge a good twenty minutes or so before you want to serve the warm brownie.

Chocolate and pear brownie

IMG_9203Chocolate and pear brownie

Chocolate and pear brownie

Serve the brownie warm with a scoop of the stem ginger ice cream to melt temptingly over the top.

Chocolate and Pear Brownies with No-Churn Stem Ginger Ice Cream




What are you baking this weekend? What do you bake with pears?


Chocolate and Pear Brownies with No-Churn Stem Ginger Ice Cream

Brownie recipe adapted from Mary Berry’s Baking Bible. No-churn ice cream adapted from a Nigella Lawson Nigellissima recipe.


  1. One! I could devour this right now, thank you for sharing

  2. I am going to have to make this! It looks amazing and I love the sound of the no churn ice cream! 🙂

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