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
Ingredients
- 250g unsalted butter, cubed, plus extra for the tin
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 large eggs
Egg
eggThe 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
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100g dried pears, roughly chopped
Pear
pairLike apples, to which they are related, pears come in thousands of varieties, of which only a…
- 100g dark chocolate, roughly chopped
Dark chocolate
dahk chok-o-letDark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 3 tbsp caramel, from a can or jar
Caramel
ca-ra-melThis is white, granulated sugar melted until it browns, after which it sets clear and hard when…
Method
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.
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.
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.
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