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Caramel pear blondies

Caramel pear blondies cut into squares

Caramel pear blondies

Name: Caramel pear blondies
Prep time: 10 min
Total time: 50 min
Yield: 12
Ingredients: 250g unsalted butter cubed, plus extra for the tin; 3 large eggs; 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; 100g dried pears roughly chopped; 100g dark chocolate roughly chopped; 3 tbsp caramel from a can or jar

Esther Clark

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Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.4 out of 5.23 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

250g unsalted butter

cubed, plus extra for the tin
3 large eggs
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
100g dried pears

roughly chopped
100g dark chocolate

roughly chopped
3 tbsp caramel

from a can or jar

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Nutrition: Per serving

kcal413
fat23g
saturates14g
carbs46g
sugars32g
fibre2g
protein5g
salt6g

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.

Recipe from Good Food magazine, October 2019

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A star rating of 4.4 out of 5.23 ratings

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