Caramel pear blondies cut into squares

Caramel pear blondies

  • Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 12

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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal413
fat23g
saturates14g
carbs46g
sugars32g
fibre2g
protein5g
salt6g
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Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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).

  • STEP 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.

RECIPE TIPS
TRY APPLE INSTEAD

Swap dried pears for chopped dried apple if you like.

Goes well with

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    Rating: 4 out of 5.13 ratings
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