- 250g unsalted butter, cubed, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 275g light brown soft sugar
- 25g dark brown muscovado sugar
- 1 tsp vanilla bean paste
- 1 tsp fine sea salt
- 200g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100g dried pears, roughly chopped
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 100g dark chocolate, roughly chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 3 tbsp caramel, from a can or jar
This is white, granulated sugar melted until it browns, after which it sets clear and hard when…
Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm square cake tin.
Melt the butter in a saucepan over a medium heat, swirling it around. Allow to bubble for a few minutes, or until it turns a light golden brown and smells biscuity. Remove from the heat and leave to cool a little.
Gently fold through the flour, baking powder, dried pears and most of the chocolate chunks, being careful not to overmix (this will make the blondies dense).
Pour the mixture into the lined tin. Top with the remaining chocolate and dollops of the caramel. Put in the centre of the oven to bake for 40 mins, or until a skewer inserted comes out with sticky crumbs (it shouldn’t be wet). Leave to cool completely in the tin. It will sink a little – the centre should be slightly squidgy. Cut into 12 squares. Will keep in an airtight container for up to three days.
Try apple insteadSwap dried pears for chopped dried apple if you like.