Preparation (15 minutes): Preheat the oven to 200 °C and grease a cake pan with butter.
Melting: Melt the butter, chocolate, and sugar together over low heat. Stir regularly until you have a smooth mixture. Let the mixture cool down.
Mix: Beat the eggs briefly and add them to the cooled chocolate mixture. Mix until you have a smooth batter.
Shape and topping: Pour the batter into the cake pan and evenly sprinkle the nut mix over the batter.
Baking (20 minutes): Bake the brownie for 20 minutes in the middle of the oven. The inside should still be slightly moist. Let it cool for a moment.
Kumquat syrup: Slice the kumquats into thin rounds and remove any seeds.
Let the kumquat slices simmer gently in a saucepan with 1 tbsp sugar and 1 tbsp Grand Marnier or Cointreau for a few minutes.
Then let the syrup cool down.
Preparing the pear: Remove the core from the pear and cut it into fine julienne (thin strips).
Serving: Cut the brownie into pieces and serve warm or at room temperature. Add a spoonful of kumquat syrup and some pear strips. For an extra festive touch, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
Variation: Try other nuts such as pecans or pistachio nuts for a different taste. Storage: Store the brownie for a maximum of 3 days in an airtight box. Warm it briefly in the microwave or oven before serving. Extra taste: Add a pinch of cinnamon or cardamom to the kumquat syrup for more depth.
