Caramel pear blondies cut into squares

Caramel pear blondies

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(11 ratings)

Prep: 10 mins Cook: 40 mins



Bake these caramel pear blondies for an indulgent teatime treat. With a biscuity flavour that comes from browning the butter, they're moreish and chewy

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal413
  • fat23g
  • saturates14g
  • carbs46g
  • sugars32g
  • fibre2g
  • protein5g
  • salt6g
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  • 250g unsalted butter, cubed, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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

    Baking powder

    bay-king pow-dah

    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 soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    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…


  1. Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm square cake tin.

  2. 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.

  3. Tip the eggs into a large mixing bowl and whisk together with the light and dark sugars until just combined. Whisk through the melted butter, vanilla and salt.

  4. 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).

  5. 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.

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Comments, questions and tips

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john matthew
11th Oct, 2019
Tried this with my granddaughter and other than the mess, was easy to follow(neither good bakers before!). The results were soon eaten by all.
9th Oct, 2019
Enjoyed these as a change from making brownies. Followed the recipe exactly, though may have added some extra caramel. Was interested to use the dried pears, which I had never seen in the supermarket. Found they took an extra 10 minutes to bake and were quite dense, but not in a bad way. Made them for a coffee morning, and everyone enjoyed them. Would make again, awarded 4 stars as wasn’t easy to find the pears.
8th Oct, 2019
Loved this recipe!! Used the dried apple instead of dried pear as stipulated in the recipe tip. Was a great hit with my husband!! Can’t wait to make again when we have family come round.
Sarah-Mae Pearson's picture
Sarah-Mae Pearson
8th Oct, 2019
Wow, wow and wow!!! Me and my friends loved these. I’m a brownie lover and thought i’d give blondies a try. The dry pears were a new thing for me... but they’re genius! Tip- best eaten warm with ice cream!
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